Yummy, Gluten Free Butterscotch Cookies are chewy, sweet, and a little bit salty, perfect for when you want a sweet treat but don't want a classic chocolate chip cookie! They're incredibly easy to make and very satisfying and can be addictive. It's so hard to stop at just one gluten free oatmeal scotchie with the perfect butterscotch flavor. The texture is just irresistible and will quickly become a family favorite.
If you're looking for more gluten free cookies to whip up in the kitchen, then we have you covered! Try our favorite Gluten Free Chocolate Chip Cookies or these tasty Gluten Free Chocolate Wafer Cookies.
Why you'll love this recipe
- super simple to make
- gluten free- and nobody can even tell!
- easy to make a double batch to serve more or have extra leftovers for later
- easily customizable
- loved by both kids and adults alike
- perfect for a bake sale or gathering
- Softened Butter
- White Sugar
- Brown Sugar
- Bob’s Red Mill Gluten Free 1 to 1 flour
- Oats (Measure then Powderize)
- Butterscotch Chips
How to Make Gluten Free Butterscotch Cookies
- Preheat your oven to 350F
- In a mixing bowl, or in the bowl of a stand mixer, cream together the butter, sugar, and brown sugar. Once that is mixed well, add in the eggs and mix.
- In a separate large bowl, combine the gluten free flour, powderized oats, and salt.
- With your hand mixer on a low speed, slowly add the dry ingredients to the wet ingredients. Mix batter until fully combined.
- Add the butterscotch chips and mix until the chips are incorporated into the dough.
- Using a cookie scoop or a spoon, make cookie dough balls about the size of golf balls, and place them onto a greased cookie sheet. Be sure to leave 2 inches of space between dough balls so they have room to expand as they bake.
- Bake for 12-15 minutes.
- Let cookies cool slightly on the baking sheet before moving them to a wire rack. They need to set up for a few minutes or they will fall apart when you try to transfer them.
- Enjoy when slightly warm and easy to handle.
For best results, always store your oatmeal butterscotch cookies in an airtight container for up to 3-4 days at room temperature. If you refrigerate them, they'll dry out faster and become stale.
You can freeze any cookie dough for later. Transfer it to a freezer safe container or wrap it in plastic wrap and then foil before freezing it for up to 2 months.
Also, you can freeze baked cookies for up to 3 months. Once they've cooled down to room temp, place them in a freezer safe bag or container and place them in the freezer.
Remove cookies from freezer and let thaw and come to room temperature before enjoying again later. If thawing cookie dough, let it thaw and refrigerate before baking,
Tips and Variations
While I think these butterscotch cookies are perfect just the way they are, here are a few variations you can try and a few tips to help make your time in the kitchen easier. Happy Baking!
- Always measure out your oats first and then powderize them.
- We like using Bob's Red Mill 1-1 flour blend since it already contains xanthan gum. If you use a different kind of gluten-free flour then make sure to check to see if it has xanthan gum, if not, you need to add it.
- Using gluten free oats is what gives you a nice chewy cookie and it brings a tasty texture.
- I recommend using room temperature ingredients when possible, it makes creaming and mixing them together a lot easier.
- Instead of greasing your baking sheet, you can line the baking tray with parchment paper.
- Always make to use the spoon to measuring cup method when transferring your flour mixture to your measuring cup and then use a knife to level it off. NEVER scoop the flour out of the bag or container when baking anything, even if using all purpose flour or any wheat flour.
How do you powderize oats?
It's super simple to do this! All you have to do is add your oats to the bowl of a food processor and then run the processor until the oats turn into a fine powder. It almost resembles oat flour. Trust me, changing the consistency of the oats helps them blend easier and gives the best texture to your gluten free butterscotch oatmeal cookies.
What else can I add to this oatmeal cookie recipe?
- white chocolate chips
- semi-sweet chocolate chips
- vanilla extract
- dark chocolate chips
What kind of oats should I use?
Always make sure you get gluten-free oats for these chewy gluten-free oatmeal scotchies cookies. I also suggest you use rolled oats, quick oats, or old fashioned oats.
Steel cut oats are not what you want to use for these chewy oatmeal cookies. Oats are what give these delicious cookies their chewy texture. Choosing the right gluten free oats is very important.
More Gluten Free Dessert Recipes
Here are some more of our best tried and true recipes:
- Old Fashion Gluten Free Oatmeal Cookies
- Gluten Free Raspberry White Chocolate Scones
- Gluten Free Yellow Cake with Cream Cheese Frosting
- Gluten Free Vanilla Cupcakes
- Gluten Free Cinnamon Twist Doughnuts
Gluten Free Butterscotch Cookies
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 8 1x
- 1 cup Butter (Softened )
- 1 cup Sugar
- 1 cup Brown Sugar
- 2 Eggs
- 1 tsp Salt
- 2 cups Bob's Red Mill Gluten Free 1 to 1 flour
- 2 cups Oats (Measure then Powderize)
- 1 12 oz bag Butterscotch Chips
- Preheat over to 350F
- In a mixing bowl cream together the butter, sugar, and brown sugar. then mix in the eggs
- In a separate bowl combine the gluten free flour, powderized oats, and salt
- With your mixer on a low speed, slowly add the flour to the wet ingredients. Mix until fully combined
- Add the butterscotch chips and mix until the chips are incorporated into the dough
- Scoop a spoonful of dough onto a greased cookie sheet (think golf ball size) leave 2 inch of space between dough balls
- Bake for 12-15 minutes
- Let cookies cool slightly before moving them to a cooling rack, they need to set up a little or will come apart.
- Enjoy when slightly warm and easy to handle.