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. (We also like to make these gluten-free white chocolate cranberry cookies!)
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.
- 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! ♥
Gluten-Free Oatmeal Scotchies
- 1/2 cup butter softened
- 1/4 cup coconut oil softened
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cups gluten-free rolled oats
- 1 cup butterscotch chips Be sure they are gluten-free! Not all are.
- 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!
Originally Published in July 2013