These gluten free oatmeal scotchies couldn't be tastier! They are perfectly chewy with a hint of cinnamon and loaded with butterscotch chips.
Gluten free oatmeal scotchies are basically classic oatmeal cookies with butterscotch chips and a hint of cinnamon. Oatmeal cookies are amazing on their own but once you add butterscotch it's on a whole other level. Plus the whole house smells amazing.
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Ingredients for Oatmeal Scotchies
- Unsalted butter - I always use unsalted butter when I cook or bake. This really just means you get to control the amount of salt in all your recipes.
- Brown sugar - On top of sweetening the cookie it adds a slight caramel-y flavor from the molasses that you don't get from white sugar.
- Gluten free all purpose flour - I used Bob's Red Mill 1:1 All Purpose Gluten Free Flour because it's my favorite for its taste and texture. If you are familiar with my blog you know I usually recommend using the flour brand specified within a recipe but since this oatmeal cookie relies heavily on oats and less on flour I would imagine another flour brand would work just the same.
- Old fashioned oats - Make sure they're labeled gluten free. Oats are processed in the same facilities as gluten containing grains and are not considered gluten free unless labeled so.
- Baking soda - Baking soda reacts with the molasses in the brown sugar to give it some rise.
- Kosher salt - I always bake and cook with kosher salt. If you only have table salt cut the measurement in half. The granules are much smaller in table salt and will make the cookies too salty.
- Cinnamon - Just a touch!
- Butterscotch chips - They wouldn't be scotchies without the butterscotch chips!
How to make these cookies
They're super easy which I always say is SUPER awesome. Gone are the days where I think complicated desserts are the best. Here's how you do it:
- Preheat the oven. Line a sheet pan with parchment or a silicone baking mat. Measure the flour, oats, baking soda, cinnamon, and salt into a bowl. Stir and set aside. This way the leavener is mixed throughout the flour well before it goes in.
- Cream the butter and both sugars together in a stand mixer with the paddle attachment. You can use a hand mixer but a stand mixer is much easier (and less messy!).
- Add the egg and mix until it's incorporated. Make sure to scrape the sides of the bowl so everything gets mixed in really well.
- Add the flour mixture to the bowl and beat until incorporated and a cookie dough has formed.
- Add the butterscotch chips and mix for a few seconds just until they're dispersed throughout the dough.
- Scoop the cookies onto the sheet pan and bake for 11 to 12 minutes. The cookies should have slightly brown edges and the inside will look underdone. If the cookie looks done when you pull it out of the oven it will be overbaked when it's cool.
Cookie Making Tips
- I've said this but it bears repeating if the cookie looks done when it comes out of the oven it's overbaked!
- Let the cookie set up before trying to transferring it. If you try to move it straight out of the oven it will just fall apart.
- I use a small portion scoop to scoop my cookies onto the pan. Not only is it easier but all the balls are the same size so they all cook perfectly.
Other Gluten Free Oatmeal Cookies You Might Like
- Coconut Flour Oatmeal Cookies
- Peanut Butter Oatmeal Cookies
- Flourless Oatmeal Cookies
- Gluten Free Oatmeal Cookies
Gluten Free Oatmeal Scotchies
- Stand Mixer with the Paddle Attachment
- Portion Scoop
- ½ cup unsalted butter
- ½ cup sugar
- ½ cup brown sugar
- 1 large egg
- 1 cup Bob's Red Mill 1:1 All Purpose Gluten Free Flour
- 1 ½ cup gluten free old fashioned oats
- ½ t. baking soda
- ½ t. kosher salt
- ½ t. cinnamon
- ¾ cup butterscotch chips
- Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan (or two) with parchment paper or a silicone baking mat. In a medium bowl combine the flour, oats, baking soda, kosher salt, and cinnamon. Stir and set aside.
- In the bowl of a stand mixer cream the butter and both sugars together on medium speed until lighter and fluffy - about 3 minutes.
- Add the egg and beat until combined. Scrape the sides of the bowl with a spatula to make sure everything is mixed well.
- Add the flour mixture and beat until a cookie dough forms. Add the butterscotch chips and mix a few more seconds until they're dispersed evenly throughout the dough.
- Using a small cookie scoop scoop 6 cookies onto the sheet pan and bake for 11 to 12 minutes. The edges should be slightly brown and the insides should look underdone.
- Once cooled for a few minutes transfer the cookies to a plate or cooling rack.