These soft & chewy gluten-free oatmeal scotchies cookies are loaded with butterscotch chips in every bite.
This TRIED-AND-TRUE recipe makes cookies that are soft in the middle and crisp on the edges, with a delicious buttery flavor. Nobody will guess they’re gluten-free!
I love a good oatmeal scotchie cookie! Take a chewy classic oatmeal cookies and add butterscotch chips and you’ve got an irresistable combination.
For this family favorite recipe I use the base cookie recipe from my gluten-free oatmeal cookie recipe (my husband’s all-time favorite cookies!) and tweak it a little to turn the cookies into scotchies.
The addition of butterscotch chips adds a delicious caramel flavor to the buttery oatmeal cookies. These chewy oatmeal cookies are soft on the inside and crisp on the edges. Nobody will be able to tell they are gluten-free!
If you like this recipe you might also like my gluten-free oatmeal chocolate chip cookies, gluten-free peanut butter cookies, gluten-free snickerdoodles, almond flour oatmeal cookies and gluten-free oatmeal raisin cookies.
Ingredient Notes
- Gluten-Free Flour: These cookies turn out best when you use a high-quality gluten-free flour blend. Look for a gluten-free all purpose flour blend that contains xanthan gum. This will give the cookies the structure they need. This is my favorite brand.
- Gluten-Free Oats: Oats are naturally gluten-free, however they are often grown alongside gluten-containing grains and become cross-contaminated. When baking gluten-free, be sure to pick certified gluten-free oats. I prefer rolled oats to quick oats in these gluten-free oatmeal cookies!
How to Make Gluten-Free Oatmeal Scotchies
- WET INGREDIENTS: Using a hand mixer and a large bowl or stand mixer with the paddle attachment, start by mixing together the room temperature butter, coconut oil and sugars. Then add the vanilla and egg and mix to combine.
- DRY INGREDIENTS: Add the dry ingredients and mix until combined.
- OTHER INGREDIENTS: Add the oats and butterscotch chips and mix to combine.
- REST THE DOUGH: Let the dough sit in the fridge for one hour.
- BAKE! Scoop the cookie dough balls using a cookie scoop onto a parchment paper or silicone baking mat lined baking sheet. Bake the cookies for 12-14 minutes. Cool on the cookie sheet for 2-3 minutes then transfer to a wire rack.
It is very important to let this dough sit in the refrigerator for at least an hour before baking. This allows the cookie dough to absorb the gluten-free flours so the cookies won’t have a grainy taste. It also allows the butter and coconut oil to solidify so the cookies won’t spread too much during baking.
Tip: Letting the dough rest for 1 hour in the fridge makes all the difference in these cookies.
Are butterscotch chips gluten-free?
Not all butterscotch chips are gluten-free. Some contain a natural flavor derived from barely malt. Barely is a gluten-containing grain so butterscotch chips with this natural flavor are not gluten-free.
Be sure to check the label of whatever chips you use. Nestle Butterscotch chips are NOT gluten-free. I use Guittard butterscotch chips in this recipe because I like their flavor.
More Gluten-Free Cookie Recipes
I hope you love these delicious cookies as much as we do! If you try the recipe, I’d love to hear from you. Please leave a comment below. Thank you! ♥
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Gluten-Free Oatmeal Scotchies
Ingredients
Dry Ingredients:
- 1 ½ cups gluten-free 1:1 baking flour
- ¼ cup almond flour
- ¾ teaspoon salt
- ½ teaspoon baking soda, or coconut oil
Wet Ingredients:
- ½ cup butter, softened
- ¼ cup coconut oil, softened
- 1 cup brown sugar
- ½ cup white sugar
- 2 eggs
- 2 teaspoons vanilla
Other:
- 2 cups gluten-free rolled oats
- 1 cup butterscotch chips, Be sure they are gluten-free! Not all are.
Instructions
- In the bowl of a stand or hand mixer, combine the butter, coconut oil, brown sugar and white sugar. Beat until smooth and fully incorporated. Add the vanilla and eggs and beat on medium until light and fluffy, about 2-3 minutes.
- Add the dry ingredients to the bowl. Mix until fully incorporated. Add the oats and butterscotch chips and mix on low until combined.
- Refrigerate the dough for 1 hour.
- Preheat the oven to 350F. Line 2 baking sheets with parchment paper or a silicone mat. Scoop out 2 tablespoon-size rounds and bake for 12-15 minutes. Cool on the pan for 2 minutes, then transfer to a wire rack to continue cooling. Enjoy!
Recipe Notes
Originally Published in July 2013
Beverly says
Dry Ingredients: Baking soda or coconut oil???????
Please explain
Sheri says
I have an egg sensitivity, so is there a way to make this recipe without the eggs? What other binding combination would you suggest with all the other ingredients that are included in the recipe? I usually just make a flax egg. But with the recipe calling for 2 eggs…not sure if I could do that. Applesauce? Bananas? And how much? Thanks for any suggestions!!
Erin Collins says
Have you tried Bob’s Red Mill egg replacer? I’ve gotten the best results with that! I hope this helps!
Tammy says
I’ve just made these for a second time and they are so so so so so good!
This go around, I was out of almond flour and subbed coconut flour and it worked just fine.
Love them!
Erin Collins says
I’m glad you enjoyed the recipe! Thanks for the comment!
Geniveve says
Love this recipe! Great flavor and texture!
Farrah says
This is a great recipe! Very tasty! I only trust the recipes posted on meaningful eats! They always turn out!
Thanks for this excellent recipe!
KJ says
This is the best oatmeal scotchies recipe! I loved these cookies as a kid and was delighted to find that you could make them gluten free. Excellent flavor and texture! No one would know they’re gluten free.
nicky fisher says
can i use coconut flour for this cookie recipe?
Erin Collins says
Unfortunately that won’t work! Coconut flour has very different properties!
Monique Langdon says
This was a great recipe which I tweaked slightly due to not wanting to buy some of the extra costly ingredients I didn’t have on hand and also bexause I can NEVER leave a recipe AS IS (I’ve always got to make it “my own”…lol.) In place of the butter I substitute in 1/4 cup regular cream cheese (slightly softened), 1 tsp of solidified coconut oil instead of the shortening (much healthier alternative in MHO) and 1 tsp ground flax seed instead of xantham gum (which I blended with the cream cheese, coconut oil and sugars instead of the other dry ingredients) My reasoning being that I felt it would be more evenly distributed and incorporated with the dry mix once it was added. They turned out soo AMAZINGLY chewy with just the right amount of crispy firmness ariund the edges to hold the cookie together. Had to cut hubby off and hide the rest….lol. Finally a GF cookie that tastes like the real deal but doesn’t leave me reeling with stomach cramps and leg pains….Hooray! Thank you so much!
Mary says
What brand of butterscotch chips did you use? The Nestle brand is not gluten free (their chocolate and peanut butter chips are however).
Erin Collins says
Hershey’s butterscotch chips are gluten-free! Thanks for the heads up about Nestle.
Carla Nolan says
I made these tonight and they were a huge hit with the family. I substituted xylitol for the white sugar and they couldn’t even tell. Thanks for sharing this awesome recipe.
Erin Collins says
Good to know the cookies work with xylitol! I’m glad you liked them!
Janet says
These are awesome!!! First time I’ve used xantham gum and Betty Crocker GF flour and these cookies turned out perfect! Looking forward to taking them to family Christmas dinner where we have several gf and celiac family members. Great recipe…thanks!!!
merle says
any idea if I can sub in oat flour for the ap flour so they are gluten free?
merle says
woops, never mind!!
Mel says
Can I use something other than xanthan gum? I don’t have any. I was wondering if something in my pantry would stand in for it?
Thanks.
Erin Collins says
Hi Mel! You can use 2 tablespoons of whole psyllium husk. Or you can try adding 2 tablespoons of ground flax. Both of those ingredients have binding properties. Or you can just omit the xanthan gum. The cookies will be a bit crumbly if you do, but will still taste delicious!
Leslie says
Just made these without the xanthun gum. Used all purpose gf flour. Came out fine.