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Gluten-Free Oatmeal Scotchies (Butterscotch Oatmeal Cookies)

Gluten-Free Oatmeal Scotchie Cookies - Soft and chewy gluten-free butterscotch cookies made with brown butter, packed with gluten-free oats, and loads of butterscotch morsels in every bite.
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 2 hours 28 minutes
Servings 16 people
Calories 181kcal

Ingredients

WET INGREDIENTS

  • ½ cup unsalted butter, browned
  • ½ cup brown sugar
  • ¼ cup sugar
  • 1 large egg
  • 1 tablespoon milk
  • ½ tablespoon vanilla extract

DRY INGREDIENTS:

  • 1 cup gluten-free flour (136 grams)
  • ½ tablespoon arrowroot powder, or cornstrach
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

INGREDIENTS TO FOLD IN

  • 1 cup gluten-free rolled oats (96 grams)
  • 1 cup butterscotch chips

Instructions

  • In a large bowl add the melted brown butter, dark brown sugar, and white sugar. Beat together for 1 minute.
  • Add the egg, milk, and vanilla extract. Cream together until smooth.
  • Add the dry ingredients: gluten-free flour, baking soda, arrowroot powder, and salt. While scraping down the bowl, mix until combined.
  • Pour in the oats, and on low speed, mix until fully incorporated. Fold in the butterscotch morsels.
  • Cover the bowl and refrigerate the dough for 1 hour. (If you chill the dough longer than 1 hour, allow the dough to rest at room temperature for 20-30 minutes prior to baking.)
  • Preheat the oven to 350 F°. Line 2 baking sheets with parchment paper. Scoop out 1.5 tablespoon-size round balls of dough (35 grams). Roll the dough into a ball, and place the balls of dough onto the tray, about 2 inches apart from one another (about 6 cookies per sheet). Bake for 10 minutes.
  • Remove the cookies from the oven. Let them cool on the pan for 2-3 minutes. Use a large cookie cutter or glass to round out the cookies while they are warm. Add additional chips and sea salt if desired. Let them cool on the pan for 2-3 minutes, then transfer to a wire rack.
  • Store the cookies in a tightly sealed container at room temperature for up to 2 days.

Notes

Weigh your gluten-free flour and oats:
Be sure the use gluten-free oats and gluten-free butterscotch chips:
Chill the dough!
  • Make sure to chill the dough for at least one hour. If chilling for longer than two hours, the dough becomes quite firm. Allow the dough to rest at room temperature for 20-30 minutes prior to baking.
 

Nutrition

Serving: 1cookie | Calories: 181kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 165mg | Potassium: 36mg | Fiber: 1g | Sugar: 19g | Vitamin A: 206IU | Calcium: 18mg | Iron: 1mg