These easy and delicious Gluten-Free Oatmeal Scotchies are soft and chewy with a sweetened brown sugar flavor, packed with gluten-free oats and loads of butterscotch morsels.
Remember those butterscotch pudding cups you use to eat as a kid? That’s exactly what these Oatmeal Scotchies taste like. Crisp oatmeal cookies with a soft center, and loads of butterscotch morsels in every bite. Oatmeal cookies never tasted better!
Gluten-Free Oatmeal Scotchie Ingredients
This recipe is made with real wholesome ingredients, gluten-free with a dairy-free option.
- Gluten-Free Flour: My favorite brand to use is Bob’s Red Mill Gluten-Free 1 to 1 baking flour.
- Gluten-Free Oats: Make sure to look for certified gluten-free oats like these.
- Brown Sugar: to sweeten the cookies.
- Sugar: To sweeten the cookies.
- Unsalted Butter: Provides such a great flavor. For a dairy-free option, swap the unsalted butter for dairy-free butter such as Earth Balance Sticks.
- Coconut Oil: This provides a great texture, but if you are not wanting to buy a container of coconut oil for this recipe, simply swap an even amount for butter.
- Egg: Helps the cookies to rise.
- Vanilla: Pairs lovely with the butter.
- Baking Soda: To help the cookies to rise.
- Salt: For Flavor
- Butterscotch Chips: Make sure to look for gluten-free chips. My favorite brand to use is Guittard’s Butterscotch Chips.
How to Make Gluten-Free Oatmeal Scotchies
This recipe is simple and easy to make, from start to finish in under 2 1/2 hours.
- Preheat oven to 350°F. Line two baking sheets with parchment paper and set them aside.
- In a large mixing bowl, cream together the softened butter, brown sugar, sugar, and coconut. Then add the vanilla and egg. Continue to mix until well combined.
- Add the flour, salt, and baking soda to the mix.
- Fold in the oatmeal and butterscotch chips. Refrigerate for 2 hours.
- Bake 12-14 minutes.
- Remove from the oven and allow the cookies to rest for 2-3 minutes, then transfer the cookies to a cooling rack.
Tips for the Best Oatmeal Scotchies
- Refrigerate the dough for 2 hours. This will allow the flour and oats to absorb the liquids, which helps the cookies from spreading.
- Fold in the chips. Folding in the chips as opposed to mixing them in will help for even distribution. I usually reserve a few chips aside to place on top of the freshly baked cookies right out of the oven for a bakery-style look.
- You can swap the chips: If you have trouble finding the butterscotch chips, you can always swap them out for chocolate chips or raisins.
For More Tasty Cookie Recipes Click the Links Below
- 3/4 cup gluten-free flour (102 grams)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, ghee, or dairy-free butter, softened
- 2 tablespoons coconut oil, softened
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 large egg
- 2 teaspoons vanilla
INGREDIENTS TO FOLD IN
- 1¼ cup + 2 tablespoons gluten-free rolled oats (137 grams)
- 1 cup butterscotch chips
- In a large bowl add the softened butter, coconut oil, brown sugar, and white sugar. Beat together until smooth.
- Add the egg and vanilla. Continue to beat until light and fluffy.
- Next, add the flour, baking soda, and salt. Mix until the dry ingredients are fully incorporated. Fold in the oats and chips.
- Cover the bowl and refrigerate for 2 hours.
- Preheat the oven to 350F. Line 2 baking sheets with parchment paper. Scoop out 2 tablespoon-size rounds of dough ( 50 grams ) and place the balls of dough onto the tray, about 2 inches apart from one another. Bake for 12-14 minutes. Repeat until all the dough is used.
- Remove the cookies from the oven. Let them cool on the pan for 2-3 minutes, then transfer to a wire rack to continue cooling. Serve and enjoy!
- Store cookies in an airtight container.