Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
gluten free oatmeal butterscotch cookies topped with flaky sea salt

Gluten-Free Oatmeal Scotchies (Oatmeal Butterscotch Cookies)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Sweets And Thank You
  • Total Time: 1 hour 5 minutes
  • Yield: 2 dozen cookies 1x
  • Diet: Gluten Free

Description

These easy, chewy Gluten-Free Oatmeal Butterscotch Cookies are loaded with flavor & have the best texture!


Ingredients

Scale

For The Wet Ingredients:

  • 1 cup butter (2 sticks, 8 oz.), softened
  • 1 cup brown sugar, lightly packed
  • 1/2 cup sugar
  • 2 eggs, room temperature
  • 1 Tbsp. vanilla extract

For The Dry Ingredients:

  • 1 1/2 cups (180 grams) gluten-free measure-for-measure flour, weighed or scooped & leveled
  • 3 cups gluten-free rolled oats
  • 1 Tablespoon cornstarch
  • 1 teaspoon baking soda.
  • 1/2 teaspoon salt. 
  • 1/2 teaspoon cinnamon (optional)
  • 2 cups (11 oz.) butterscotch chips (or 1 cup butterscotch chips + 1 cup dark chocolate chips)
  • Optional: flaky sea salt (like Maldon), to finish

Instructions

  1. Cream The Butter & Sugars. Combine the softened butter, brown sugar, and white sugar in a mixer. Cream for 2-3 minutes, or until the mixture is lighter in color and light and fluffy in texture.
  2. Add Eggs One At A Time, beating to incorporate each egg before adding the next one.
  3. Add Vanilla, and mix until it’s combined.
  4. Start On The Dry Ingredients. Scrape down the edges of your mixer and add your gluten-free flour, rolled oats, cornstarch, baking soda, salt, and cinnamon. Mix until *almost* combined. (There should still be a few dry spots left.)
  5. Add Butterscotch Chips & Mix just until the flour is incorporated and the butterscotch chips are evenly distributed in the batter. Try not to overmix the dough.
  6. Cover & Chill At Least 2 Hours. DO NOT SKIP this step! Cover your dough (I transfer mine to an airtight container) and chill at least 2 hours, up to one day.
  7. Preheat & Prep. When you’re ready to bake the cookies, preheat the oven to 350 degrees F. and line a baking sheet with parchment paper. Remove the dough from the fridge 15-20 minutes in advance of baking so the dough is soft enough to scoop.
  8. Scoop & Bake. Use a large (3 Tbsp.) cookie scoop to scoop 6 cookies onto the baking sheet at a time. Bake 10-12 minutes at 350 degrees F. or until the cookies are just turning golden around the edges and they look a bit underdone in the center. Remove from the oven & sprinkle with flaky salt, if desired. 
  9. Cool & Transfer. Allow the cookies to cool 2-3 minutes on the baking sheet before transferring to a cooling rack to continue cooling. The residual heat from the pan and cookie will help set the centers of your cookies.
  10. Repeat & Eat! Then, repeat this baking process with the rest of your dough. Enjoy the cookies fresh, store leftover cookies at room temperature for 2-3 days, or freeze 6=8 weeks.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Cookies
  • Method: Oven
  • Cuisine: American
Recipe Card powered byTasty Recipes