This easy recipe for gluten free oatmeal scotchie cookies uses oatmeal and butterscotch chips for a chewy, classic cookie made completely gluten free. These were my dad's favorite growing up, and mine too. I used to love baking a batch to pack in our lunches.
One thing worth knowing before you start: not every brand of butterscotch chips is gluten free. The chill time is worth planning around too, since it makes the difference between a cookie that holds its shape and one that spreads thin.
If you are looking for more oatmeal recipes try my Gluten Free Oatmeal Raisin Cookies, my Gluten Free Pumpkin Oatmeal Cake, my Gluten Free Oatmeal Raisin Overnight Oats or my Pumpkin Apple Baked Oatmeal with Streusel Topping.
You can find all of my gluten free cookie recipes here: Gluten Free Cookie Recipes
Jump to:
- Why You'll Love These Cookies
- A Note on Gluten Free Butterscotch Chips
- Ingredient Notes
- How to Store and Freeze
- Top Tip
- Frequently Asked Questions
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- Oatmeal Scotchie Cookies Supplies
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- Gluten Free Oatmeal Scotchie Cookies
- Oatmeal Scotchie Cookies Ingredients
- Instructions
Why You'll Love These Cookies
- Soft, chewy centers with just the right amount of spice
- Loaded with butterscotch chips in every bite
- A classic cookie made completely gluten free
- Freezes well for lunches or a quick treat
A Note on Gluten Free Butterscotch Chips
Not all butterscotch chips are gluten free, so it's worth double checking the label before you buy. Guittard's butterscotch chips are a reliable gluten free option. Nestle's butterscotch chips and Great Value butterscotch chips have historically not been labeled gluten free, though packaging can change over time, so always check the current label.
Ingredient Notes
- Gluten free flour: a 1 to 1 gluten free blend like Bob's Red Mill 1 to 1 or King Arthur Measure for Measure works well here.
- Gluten free rolled oats: oats are naturally gluten free, but cross contamination during processing is common. Look for oats labeled certified gluten free.
- Butterscotch chips: see the note above, not every brand is safe for a gluten free diet.
How to Store and Freeze
Store cookies in an airtight container at room temperature for up to a week.
To freeze, bake and cool the cookies completely first, then place them in a freezer safe container for up to a month. They rarely last that long! This is a great one to double batch: freeze half and pull them out for lunches whenever you need a quick treat.
Top Tip
If your dough feels sticky when you're rolling it into balls, wet your hands with a little water instead of adding more flour. Adding extra flour can make the cookies dry, while a little water on your hands keeps the dough from sticking without changing the texture.
Frequently Asked Questions
Yes. I like to freeze the cookies after they have been baked. I put the baked cookies in a freezer safe container and freeze them for up to a month, but they rarely last that long.
I love to make a double batch of cookies and freeze half of them for lunches on days that I don't have any treats prepared.
It is important that you refrigerate this gluten free oatmeal scotchie cookie dough for at least one hour before baking. If you don't refrigerate the dough it's harder to work with and the cookies will spread too much when you bake them.
Not always. Check the label before you buy, since brands and formulations can change. Guittard's butterscotch chips are a reliable gluten free option.
Yes, either will work in this recipe. Rolled oats give a slightly heartier, more traditional texture.
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Gluten Free Oatmeal Scotchie Cookies
- Total Time: 1 hour
- Yield: 36 cookies 1x
- Diet: Gluten Free
Description
These gluten free oatmeal scotchie cookies are soft, chewy, and loaded with butterscotch chips in every bite. A classic oatmeal cookie made completely gluten free, with a quick chill time that keeps them from spreading too thin.
Ingredients
- 2 cups Gluten Free Flour
- 1 ½ cups Gluten Free Rolled Oats
- 1 Tbsp. Baking Powder
- 1 tsp. Sea Salt
- ½ tsp. Baking Soda
- 2 tsp. Ground Cinnamon
- 1 cup Unsalted Butter, at room temperature
- 1 cup Brown Sugar
- ½ cup Granulated Sugar
- 3 large Eggs
- 2 tsp. Vanilla Extract
- 1 cup Butterscotch Chips
Instructions
Preheat your oven to 350 degrees. Line three baking sheets with parchment paper and set aside.
In a mixing bowl whisk together the gluten free flour, gluten free oats, baking powder, salt, baking soda and cinnamon. Set aside.
In the bowl of your stand mixer add the unsalted butter, brown sugar and granulated sugar. Beat together about 3-4 minutes until combined and fluffy. Add the eggs and vanilla and beat to combine.
Add the dry ingredients to the wet ingredients and beat just until combined. Add the butterscotch chips and blend or hand mix them with a spatula into the cookie dough.
Refrigerate the dough for 20-30 minutes so it's easier to work with and won't spread as much in the oven.
Using a cookie scoop or tablespoon place twelve cookies on each baking sheet. Press them down slightly with your hand. If the dough is sticking to your hand wet your hand with a little water.
Bake the cookies at 350 degrees for 12-15 minutes. The cookies will be dark golden brown when they are done.
Place the cookies on cooling racks and let them cool completely before you store them in an air tight container.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
If you make these gluten free oatmeal scotchie cookies, I would love to hear how they turned out. Leave a comment and a star rating below, and snap a photo to tag me on Instagram @smallfarmbiglife. Looking for more cozy cookie recipes? Check out my other gluten free cookie recipes for more inspiration.
Oatmeal Scotchie Cookies Ingredients
Instructions
Preheat your oven to 350 degrees. Line three baking sheets with parchment paper and set aside.
In a mixing bowl whisk together the gluten free flour, gluten free oats, baking powder, salt, baking soda and cinnamon. Set aside.
In the bowl of your stand mixer add the unsalted butter, brown sugar and granulated sugar. Beat together about 3-4 minutes until combined and fluffy. Add the eggs and vanilla and beat to combine.
Add the dry ingredients to the wet ingredients and beat just until combined. Add the butterscotch chips and blend or hand mix them with a spatula into the cookie dough.
Refrigerate the dough for 20-30 minutes so it's easier to work with and won't spread as much in the oven.
Using a cookie scoop or tablespoon place twelve cookies on each baking sheet. Press them down slightly with your hand. If the dough is sticking to your hand wet your hand with a little water.
Bake the cookies at 350 degrees for 12-15 minutes. The cookies will be dark golden brown when they are done.
Place the cookies on cooling racks and let them cool completely before you store them in an air tight container.
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