Gluten-Free Oatmeal Scotchies (Oatmeal Butterscotch Cookies) Recipe
Delicious gluten-free oatmeal scotchies featuring a rich blend of butterscotch chips and rolled oats, these soft and chewy cookies offer a perfect balance of sweetness and texture, ideal for anyone seeking a gluten-free treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 5 minutes (including chilling time)
- Yield: 2 dozen cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 1 cup butter (227 grams/2 sticks), softened
- 1 cup brown sugar, lightly packed (200 grams)
- 1/2 cup sugar (100 grams)
- 2 large eggs, room temperature
- 1 Tablespoon pure vanilla extract
Dry Ingredients
- 1 1/2 cups gluten-free measure-for-measure flour, weighed or scooped & leveled
- 3 cups gluten-free rolled oats (270 grams)
- 1 Tablespoon cornstarch (8 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Add-ins
- 2 cups butterscotch chips (or 1 cup butterscotch chips + 1 cup dark chocolate chips) (11 oz.)
- Optional: flaky sea salt (like Maldon, to finish)
Instructions
- Cream The Butter & Sugars: Combine the softened butter, brown sugar, and white sugar in a mixer. Cream for 2-3 minutes, or until the mixture is lighter in color and fluffy in texture.
- Add Eggs One At A Time: Beat to incorporate each egg fully before adding the next, ensuring a smooth mixture.
- Add Vanilla: Mix in the pure vanilla extract until combined.
- Start On The Dry Ingredients: Scrape down the edges and add gluten-free flour, rolled oats, cornstarch, baking soda, salt, and optional cinnamon. Mix until almost combined, leaving a few dry spots.
- Add Butterscotch Chips: Mix just until the flour is incorporated and the butterscotch chips are evenly distributed without overmixing.
- Cover & Chill At Least 2 Hours: Transfer dough to an airtight container and chill for at least 2 hours, up to one day, to firm up.
- Preheat & Prep: Preheat oven to 350°F and line baking sheets with parchment paper. Take dough out 15-20 minutes before baking to soften.
- Scoop & Bake: Use a 3 Tbsp. cookie scoop to place 6 cookies on the baking sheet. Bake 10-12 minutes until edges turn golden and centers look slightly underdone. Optionally sprinkle flaky sea salt immediately after baking.
- Cool & Transfer: Let cookies cool on the sheet for 2-3 minutes, then transfer to a cooling rack to finish setting.
- Repeat & Enjoy: Bake remaining dough and enjoy fresh cookies. Store leftovers at room temperature for 2-3 days or freeze for 6-8 weeks.
Notes
- Chilling the dough is crucial for proper cookie texture and spreading control.
- Use gluten-free rolled oats to keep the recipe gluten-free.
- Flaky sea salt on top enhances the butterscotch sweetness.
- Cookies are best enjoyed fresh but freeze well for long-term storage.
- Room temperature eggs help create a smoother batter and better texture.
