Gluten-Free Oatmeal Scotchies

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. 

1. Preheat oven to 350°F.  Line two baking sheets with parchment paper and set them aside.
2. 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.
3. Add the flour, salt, and baking soda to the mix.
4. Fold in the oatmeal and butterscotch chips. Refrigerate for 2 hours.
5. Bake 12-14 minutes.
6. Remove from the oven and allow the cookies to rest for 2-3 minutes, then transfer the cookies to a cooling rack.
7. Serve.

Tips for the Best Oatmeal Scotchies

1.  Refrigerate the dough for 30 minutes. This will allow the flour and oats to absorb the liquids, which helps the cookies from spreading.
2. 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.
3. 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

Gluten-Free White Chocolate Macadamia Nut Cookies

Gluten-Free Gingerbread Crinkle Cookie

Gluten-Free Chocolate Crinkle Cookies (Dairy-Free)

Oatmeal Scotchies

Recipe Author : Rebecca Taig

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.

5 from 1 vote

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Course Dessert

Cuisine American

Prep Time 15 mins

Cook Time 13 mins

Chill Time 2 hrs

Total Time 2 hrs 28 mins

Servings 12 people

Calories 100 kcal

Ingredients

  

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DRY INGREDIENTS:

• ▢ 3/4 cup gluten-free flour (102 grams)
• ▢ 1/2 teaspoon baking soda
• ▢ 1/4 teaspoon salt

WET INGREDIENTS

• ▢ 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 (137grams)
• ▢ 1 cup butterscotch chips

Instructions

 

• 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.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 16gProtein: 1gFat: 4gSaturated Fat: 2gTrans Fat: 1gCholesterol: 13mgSodium: 79mgPotassium: 13mgFiber: 1gSugar: 12gVitamin A: 77IUCalcium: 9mgIron: 1mg

Keyword cookies, gluten free, gluten free cookies

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