Oatmeal Scotchies (gluten Recipe

I recently whipped up these Oatmeal Scotchies using unsalted butter, light brown sugar, and gluten free old-fashioned rolled oats blended with an egg, vanilla, and a hint of cinnamon. The addition of butterscotch chips creates a chewy texture that turns a classic cookie into a truly irresistible fall treat every bite.

I’ve been experimenting in the kitchen and came up with these Oatmeal Scotchies that are just a game changer. I mixed 1/2 cup unsalted butter with 1 cup of packed light brown sugar and even added 1 large egg and 1 tsp vanilla extract to get a perfectly silky base.

Then I folded in 2 cups of gluten-free old-fashioned rolled oats, 3/4 cup gluten-free all-purpose flour, a pinch of salt, 1/2 tsp baking soda and 1/2 tsp ground cinnamon. To finish it off I tossed in 1 cup of butterscotch chips which gave it that extra kick of flavor.

These cookies are super chewy and packed with oats so they’re a twist on the classic version. It’s like an easy, gluten free oatmeal cookie treat with a side of cookie monster approved fun that’ll make you re-think your baking game.

Enjoy every bite, you wont regret it!

Why I Like this Recipe

I like this recipe because it’s super easy to make and doesn’t require any crazy ingredients. I appreciate that it uses gluten-free oats and flour so I feel good about enjoying them without worrying about my sensitive stomach.

I love the mix of flavors too – the rich butterscotch chips thrown into the dough really give these cookies a unique twist and a comforting, Fall vibe that I just crave during the cooler months.

I also enjoy how the instructions are straightforward, which makes me feel less stressed in the kitchen. It’s not overly fussy even if I sometimes mess up a bit, and that’s what makes it feel so real and attainable.

Lastly, the cookies turn out chewy with just the right amount of crisp around the edges, which is one of the best things ever in a cookie for me.

Ingredients

• Unsalted butter offers creaminess and richness while providing essential fats for flavor and texture.
• Light brown sugar adds deep molasses flavor and moisture that makes the cookies wonderfully sweet.
• Granulated sugar intensifies the overall sweetness and contributes quick energy in every bite.
• Egg provides protein and acts as the binder that holds the ingredients all together.
• Vanilla extract amps up the aroma and subtle sweetness, making the taste more inviting.
• Gluten-free oats deliver hearty fiber and texture, boosting the recipe’s nutritional profile.
• Butterscotch chips bring bursts of buttery sweetness that make each cookie delightfully indulgent.

Ingredient Quantities

• 1/2 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups gluten-free old-fashioned rolled oats
• 3/4 cup gluten-free all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 cup butterscotch chips

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, cream the 1/2 cup softened unsalted butter with 1 cup packed light brown sugar and 1/4 cup granulated sugar until it looks light and fluffy.

3. Beat in 1 large egg and 1 tsp of vanilla extract until they’re well mixed.

4. In a separate bowl, combine 2 cups gluten-free old-fashioned rolled oats, 3/4 cup gluten-free all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt, and 1/2 tsp ground cinnamon.

5. Slowly mix the dry ingredients into the wet mixture, stirring until just combined – don’t over mix.

6. Fold in 1 cup butterscotch chips gently to keep them from melting too much in the dough.

7. Scoop about a tablespoon of dough onto the prepared baking sheet, spacing them out since they’ll spread a bit in the oven.

8. Bake for 10-12 minutes or until the edges start turning golden, even though they might seem a bit soft in the middle.

9. Take the cookies out and let them sit on the baking sheet for around 5 minutes before moving them to a wire rack to cool completely.

10. Enjoy these chewy Fall cookies and keep any leftovers in an airtight container to keep them fresh.

Equipment Needed

1. Oven – you’ll need this for preheating to 350°F
2. Baking sheet with parchment paper – to line the sheet so the cookies dont stick
3. Two mixing bowls – a large one for the butter and sugars, and a smaller one for the dry ingredients
4. Electric mixer or whisk – to cream the butter and sugars and beat in the egg and vanilla
5. Measuring cups and spoons – to measure out your ingredients accurately
6. Spatula – for stirring the dough and folding in the chips
7. Tablespoon measure or cookie scoop – to portion the dough onto the baking sheet
8. Wire cooling rack – to let the cookies cool properly after baking

FAQ

Oatmeal Scotchies (gluten Recipe Substitutions and Variations

• Unsalted butter: You can swap this with an equal amount of coconut oil or vegan butter, if you can’t find the real thing.
• Light brown sugar: Try mixing white sugar with a teaspoon or two of molasses to get that similar flavor.
• Egg: If you’re out of eggs, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for about 5 minutes before using it as a replacement.
• Gluten-free all-purpose flour: A blend of rice flour and tapioca starch can work as a substitute if needed.
• Butterscotch chips: If you dont have these on hand, caramel bits or chopped butterscotch candies can do the trick.

Pro Tips

1. Make sure your butter is really soft but not melted already cause if it gets too runny the cookies can turn out greasy and not hold their shape so try leaving them out for about 20 minutes before you start baking.

2. When you mix the dry ingredients into the wet, stir just until theyre combined. Over stirring can make your cookies tough which is not what you want if you’re aiming for a chewy texture.

3. If you’re working in a warmer kitchen, consider chilling the dough for around 15 minutes before you scoop them out. This helps keep the butterscotch chips from melting into a complete mess and makes the cookies look nicer.

4. Dont crowd the baking sheet when placing the cookie dough down. Giving them enough room to spread properly ensures that the edges get golden and crispy while the centers stay chewy.