Gluten Free Scotchie Oatmeal Cookies
I definitely have a sweet tooth, so giving up dessert has always been one of the hardest things for me. I’ve always loved oatmeal cookies, but have you ever tried Scotchie oatmeal cookies? They’re that perfect mix of butterscotch and oats—so good! With plenty of cinnamon, you’d never even guess they’re gluten-free. And the best part? My kids love them just as much as I do!
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Gluten Free Scotchie Oatmeal Cookies
Recipe
Ingredients:
½ cup of salted softened butter
½ cup of cane sugar
½ cup of brown sugar
1 egg
1 cup of King Arthur’s gluten free 1:1
1½ cup of gluten free old fashioned oats
½ tsp of baking soda
½ tsp kosher salt
1 tsp of cinnamon
1 cup of butterscotch chips
Note: I highly recommend using a stand mixer for this recipe—it really makes the process easier. Be sure to use a 1:1 gluten-free flour blend, otherwise the cookies won’t turn out properly. If you’re not a big fan of cinnamon, you can reduce it to ½ teaspoon. I personally love cinnamon, so I always add a little extra!
Recipe:
Makes about 24 cookies
Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
In your stand mixer, combine the salted butter, cane sugar, and brown sugar. Mix until fluffy.
Add the egg and continue mixing until fully incorporated.
In a separate bowl, whisk together the gluten-free flour, gluten-free oats, baking soda, salt, and cinnamon.
Gradually add the flour mixture to the sugar-butter mixture, mixing slowly until just combined.
Once all the flour mixture is incorporated, fold in the butterscotch chips.
Roll the dough into approximately 2-inch balls and place them on the prepared cookie sheet, spacing them about 2 inches apart.
Bake for 12-14 minutes, or until the edges are lightly golden.
Once cookies have cooled off, then remove from the cookie sheet.
