Gluten free butterscotch oatmeal cookies are made with gluten free oats and flour, butter, granulated and brown sugar, plus a hint of vanilla and cinnamon. These cookies are soft and chewy. Use this gluten free butterscotch oatmeal cookie recipe as the base for other specialty add-ins such as raisins, walnuts, chocolate chips and more. You can’t go wrong with this cookie recipe.
Are my gluten free butterscotch oatmeal cookies really this good?
Yes, they are. Plus, I love this recipe because the process is quick and easy with minimal dough chilling time. For some, oatmeal cookies might not be the first choice when you can eat any type of cookie. Oatmeal cookies are one of my favorite cookies to eat.
Oatmeal cookies are soft, sweet and chewy. They are comforting and so very good. Honestly, there is nothing fancy about oatmeal cookies, and for me that’s totally ok. Once in a while, I just need to eat a really good cookie. You really cannot go wrong with an oatmeal cookie. If you love cookie recipes like I do, check out my gluten free Chocolate Chip Cookie recipe.
Oatmeal is the star in oatmeal cookies, so it is important that you use the right kind of oats. For my oatmeal cookie recipe, I use old fashioned gluten free oats.
You do not want to use quick cooking oats as they will dry out your cookies in the oven. Another reason to not use quick cooking oats is that the cookie won’t have as much texture, which in turn makes the cookie not as chewy. The last thing anyone wants to eat is a dry cookie.
Old fashioned oats provides a chewy texture and adds flavor to the cookie. You can find gluten free old fashioned oats in most grocery stores these days. You can also buy them online on Amazon.
To make sure your cookies come out flawless, make sure that you do not over bake your cookies. I cannot stress this enough. When you pull them out, they should be soft in the center and slightly golden around the edges.
They should look slightly under-baked. Leave the gluten free butterscotch oatmeal cookies on the hot baking sheets for 5 minutes out of the oven and they’ll be delectably soft and chewy. The cookies will continue to bake as they cool. Let them sit a few minute once they are taken out of the oven.
Store the gluten free butterscotch oatmeal cookies in an airtight container. Oatmeal cookies are great as they are, but if you want to jazz up your oatmeal cookies, this a great base for many different kinds of oatmeal cookies.
- Chocolate Chips
- Butterscotch Chips
- Peanut Butter Chips
- Chopped Walnuts
- White Chocolate Chips
- Raisins
- Cranberries
- Flaked Coconut
- You could even top the cookies with a swirl of caramel.
How to make gluten free butterscotch oatmeal cookies from scratch?
- Preheat Oven to 350 F. Line a baking sheet with parchment paper or a silpat mat.
- Cream together the butter and sugars on medium high. Make sure to mix until thoroughly combined about 2-3 minutes.
- Add vanilla and eggs and mix until incorporated. Do not over-mix.
- In a separate bowl, mix together all the dry ingredients (except for the oats)
- Gradually add the dry ingredients to the wet ingredients until completely combined. Stir in the oats and the Butterscotch chips.
- The batter will be very thick. Make sure the butterscotch chips are mixed very well into the batter but do no over-stir.
- Cover the dough with saran wrap and let sit in the fridge for 30 minutes.
- Using a cookie scoop-form the cookies into small round even-sized balls on your cookie sheet or parchment paper.
- Bake the cookies for 8-11 minutes until the edges are beginning to turn golden brown.
Tips for the best Gluten Free Butterscotch Oatmeal Cookies
- Measure your ingredients properly.
- Do not over-mix your cookie dough. Stir until completely combined, then give it a rest.
- Chill. Oatmeal cookie dough needs to chill for at least 30 minutes before baking. If you find that the batter is still sticky and the cookies are spreading while baking, give it a little longer in the fridge.
- Don’t over-bake. Bake your oatmeal cookies until the edges are beginning to turn slightly golden. When you remove them from the oven, the centers may look a bit under-done. That is totally okay. The cookies should be allowed to completely cool. If your cookies are baked all the way through once you pull them out of the oven-they’re going to be over-cooked and dry up by the time they’re completely cool. That is never a good thing.
- Do not use quick cooking oats when making this recipe. They tend to dry out the cookies. No one wants to eat a dry cookie.
Gluten Free Butterscotch Oatmeal Cookies
Gluten free butterscotch oatmeal cookies are made with gluten free oats and flour, butter, granulated and brown sugar, plus a hint of vanilla and cinnamon. These cookies are soft and chewy. Use this gluten free butterscotch oatmeal cookie recipe as the base for other specialty add-ins such as raisins, walnuts, chocolate chips and more. You can't go wrong with this cookie recipe.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Category: Dessert
Ingredients
- 2 Cups Cup 4 Cup Gluten Free Flour
- 2 1/2 Cups Bob's Red Mill GF Old Fashioned Rolled Oats ((Do not use the quick cooking oats))
- 2 Tsp Cinnamon (( If you like less Cinnamon taste use 1 Tsp instead))
- 1 Tsp Baking Soda
- 1 Tsp Baking Powder
- 1 1/4 Cups Light Brown Sugar ((If you need a deeper flavor you could definitely use dark brown sugar instead))
- 1/2 Cup Granulated Sugar
- 2 Large Eggs ((Room Temperature))
- 1 Cup Unsalted Butter ((Room Temperature))
- 2 Tsp Vanilla
- 1 Cup GF Butterscotch Chips
Instructions
- Cream the room temperature butter with the granulated and brown sugar for two to three minutes on medium high until well combined.
- Add one egg at a time. Stir to combine.
- Add the 2 Tsp of Vanilla. Stir to combine.
- Assemble all the dry ingredients and whisk to combine.
- Add the dry ingredients to the wet with the mixer running on low. Combine well but do not over-mix the batter.
- Add the 2 1/2 Cups of GF Oats to the batter. Stir to combine.
- Add the Butterscotch Chips to the batter.
- Cover with saran wrap and let the batter cool in the fridge for 30 minutes.
- Line a cookie sheet with parchment paper or a silpat mat.
- Once chilled, take the batter out of the fridge. The batter will be very thick and sticky. Using a cookie scoop, scoop the batter into evenly sized balls and roll them to make them round.
- Press down on the cookie to slightly flatten. Make sure to evenly space your cookies apart.
- Bake until puffed and golden and a touch under baked-looking.
- Let cool completely for at least 5 minutes before transferring to a wire rack to cool completely.
Notes
- Measure your ingredients properly.
- Do not over-mix your cookie dough. Stir until completely combined, then give it a rest.
- Chill. Oatmeal cookie dough needs to chill for at least 30 minutes before baking. If you find that the batter is still sticky and the cookies are spreading while baking, give it a little longer in the fridge.
- Don’t over-bake. Bake your oatmeal cookies until the edges are beginning to turn slightly golden. When you remove them from the oven, the centers may look a bit under-done. That is totally okay. The cookies should be allowed to completely cool. If your cookies are baked all the way through once you pull them out of the oven-they’re going to be over-cooked and dry up by the time they’re completely cool. That is never a good thing.
- Do not use quick cooking oats when making this recipe. They tend to dry out the cookies. No one wants to eat a dry cookie.
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Great GF cookie option for when I need one! Thanks for the yummy recipe!
★★★★
Yummy! These sound so good!
Wow these look so yummy!! It’s amazing that they’re gluten free!!
★★★★★
Delicious! Just made them. Can freeze them?
Yes, you can freeze them for up to two months.