Gluten Free Butterscotch Oatmeal Cookies

Simple Ingredients for Perfect Gluten-Free Oatmeal Scotchies

One of the many reasons to adore these delightful cookies is their reliance on incredibly simple, accessible ingredients. You likely have most of them in your pantry right now! Let’s dive into what makes these gluten-free oatmeal butterscotch cookies so special:

• Softened Butter: The key here is “softened,” not melted or greasy. Your butter should still be cool to the touch but yield slightly when pressed with a finger. This ensures proper creaming with the sugars, creating a light, airy base for your cookies. Avoid warm or shiny butter, as it can lead to a flat, greasy texture.
• Brown Sugar & Granulated Sugar: This classic combination is essential for both flavor and texture. Brown sugar contributes to the cookies’ signature chewiness and adds a subtle molasses note, while granulated sugar ensures a delightful sweetness and helps with spreading. The blend creates a perfect balance that keeps these gluten-free oatmeal cookies soft and incredibly tender.
• Eggs: Acting as a binder, eggs hold all the ingredients together, giving the cookies structure and a slight puff. Ensure they are at room temperature for seamless incorporation into the butter mixture.
• Vanilla Extract: I prefer a generous amount of pure vanilla extract in my gluten-free oatmeal scotchies. Vanilla enhances the sweet butterscotch and cinnamon flavors, adding depth and a comforting aroma that elevates the entire cookie experience. Don’t skimp on this one!
• Gluten-Free Flour: To simplify the baking process, I highly recommend a good-quality measure-for-measure (or 1:1) gluten-free flour blend. We’ve had excellent results with King Arthur Baking’s Gluten-Free Measure for Measure Flour. If you choose another blend, double-check that it contains xanthan gum, which is crucial for providing structure and preventing crumbling in gluten-free baked goods.
• Gluten-Free Rolled Oats: Oats are the heart of any oatmeal cookie! I’ve successfully made these gluten-free oatmeal butterscotch cookies with both rolled oats (also known as old-fashioned oats) and quick oats. Both yield fantastic results, so choose your preference. Remember, it’s vital to use certified gluten-free oats to avoid cross-contamination with wheat.
• Cornstarch: This is my secret weapon for achieving extra chewiness and softness in these gluten-free oatmeal scotchies. It helps tenderize the dough, resulting in cookies that are perfectly soft on the inside.
• Baking Soda: A critical leavening agent, baking soda helps the cookies rise and spread to that ideal chewy thickness. Always ensure your baking soda is fresh for optimal results. An old, inactive leavener can lead to flat, dense cookies.
• Cinnamon (Optional, but Recommended!): While not universally found in oatmeal scotchies, a touch of cinnamon adds a wonderful warmth and depth that beautifully complements the butterscotch and vanilla. It’s a subtle addition that truly enhances the cookie’s overall flavor profile.
• Salt: Often overlooked, salt plays a crucial role in this gluten-free cookie recipe. It balances the inherent sweetness of the butterscotch chips, preventing the cookies from being cloyingly sweet and instead highlighting their complex flavors.
• Butterscotch Chips: And of course, you can’t have gluten-free oatmeal scotchies without plenty of sweet, golden butterscotch chips! Toll House brand is widely available and a reliable choice. Feel free to experiment with other brands like Guittard for different flavor nuances. For those following a dairy-free diet, King David vegan butterscotch chips are an excellent alternative.

Expert Tips for Irresistible Gluten-Free Oatmeal Scotchies

FAQ + Pro Tips for Your Best Gluten-Free Oatmeal Butterscotch Cookies

The Golden Rule: Do NOT Skip The Chill Time! While some cookie recipes are forgiving, this gluten-free oatmeal butterscotch cookie recipe absolutely requires chilling the dough. This isn’t just about preventing spread; it’s vital for texture and flavor. During chilling, the gluten-free flour and oats have time to properly hydrate and soften, which is key to a chewy, non-gritty cookie. Without this essential step, your cookies may spread excessively, resulting in a thin, dry, and tough texture, and the oats might remain unpleasantly firm. Plan ahead and give your dough at least two hours in the fridge for optimal results.

Customize Sweetness with Chocolate Chips: Butterscotch chips are known for their distinct sweetness. If you prefer a slightly less sweet cookie or simply want to introduce another layer of flavor, try substituting half of the butterscotch chips with chocolate chips. Semi-sweet or dark chocolate chips pair beautifully with the butterscotch, creating a delightful flavor contrast that I personally love!

Enhance Flavor with Flaky Sea Salt: A tiny sprinkle of flaky sea salt (like Maldon) on top of your freshly baked, warm cookies can make a world of difference. This isn’t meant to make your cookies taste salty, but rather to expertly balance the sweetness of the butterscotch chips, bringing out a more complex and satisfying flavor profile. It’s a small touch that adds a gourmet finish!

Rolled Oats vs. Quick Oats: Which is Best for Oatmeal Cookies? I’ve thoroughly tested this recipe using both quick-cooking oats and traditional rolled (old-fashioned) oats, and I’m happy to report that both work wonderfully! Quick oats tend to create a more uniformly soft texture that can be particularly appealing to children or those who prefer a less rustic feel. Rolled oats, with their thicker and larger flakes, offer a more prominent “oatmeal cookie” appearance and a chewier, heartier bite. Choose whichever suits your preference!

Crucial for Gluten-Free Bakers: Use Certified Gluten-Free Oats! It’s a common misconception that oats are naturally gluten-free. While pure oats do not contain wheat gluten, they are frequently processed and grown in facilities that also handle wheat, barley, and rye. This often leads to cross-contamination. To ensure your gluten-free oatmeal scotchies are truly safe for those with celiac disease or gluten sensitivity, always purchase oats explicitly labeled as “certified gluten-free.” Reliable brands we recommend include Trader Joe’s, Bob’s Red Mill, and One Degree, among others. Always read labels carefully!