Crispy, chewy Oatmeal Cookies studded with butterscotch chips throughout. These are one of my absolute favorite Fall cookie recipes!
Are you a butterscotch chips house?
What I mean is.. is your family as in love with butterscotch chips as mine is?!
Growing up my entire family loved butterscotch chips. Our family favorite chocolate chip cookie recipe has both chocolate and butterscotch chips in them. It was THE cookie recipe growing up for me.
So, you could say butterscotch chips have a special place in my heart.
What are Oatmeal Scotchies then, exactly? A good ‘ole oatmeal cookie made with butterscotch chips. Oatmeal Scotchies should be chewy, filled with tons of butterscotch chips and oats, to make an easy yet unique spin on the classic oatmeal cookie.
Now that I have my own kids, I guess I have to “pass the baton” onto them and start them young on butterscotch chips too! 😉
How do you make the best, gluten-free Oatmeal Scotchies?
Let’s get to it.
First, you’ll want to make sure your coconut oil or butter is softened. Which means you can still see the stick of butter (or clump of coconut oil) but it’s lightly melting around the edges.
If your butter or coconut oil is too soft, then your cookies will spread too quickly.
Want thicker cookies? Go ahead and chill the cookie dough in the fridge for 30-60 minutes, prior to baking. Chilling the dough helps it to spread slower in the oven when baking, so you have a cookie that doesn’t spread as far and is thicker.
If I chill my cookie dough, I prefer to scoop it first into cookie dough balls, place them all on a plate, and then let them chill. Easy enough! 🙂
Next, what kind of oats to use??
You can use traditional rolled oats or quick-cooking oats. For those of you baking in high altitude, I recommend quick cooking oats because they won’t dry your cookies out as much as rolled oats will.
This also depends though on how you want the texture of your cookies to be. If you want more present oat chunks throughout your cookies, then use rolled oats. If you want more uniformed cookies, use quick-cooking. I like both!
Last but not least: make sure to use the best butterscotch chips! I like to buy chocolate chips off brand, but I don’t buy butterscotch chips off brand. I recommend Hershey Butterscotch chips.
Look at all those butterscotch chips!! Drool!! 🙂
Let me know in the comments below, are you a butterscotch family or do you stick to chocolate chips?!
- 1 cup gluten-free all purpose flour (I use Bob's Red Mill 1-to-1)
- 1 cup oats, certified gluten-free
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup coconut oil, softened (or butter)
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla
- 3/4 cup butterscotch chips
Preheat your oven to 350 and line two pans with parchment paper.
In a small mixing bowl, add your flour, oats, baking soda, salt, cinnamon and stir them together till well combined.
In a large mixing bowl, using a hand mixer, cream together your coconut oil (or butter) and sugars for a couple minutes. Add your egg and vanilla and mix together again briefly.
Pour your dry ingredients into your wet ingredients and stir them together till a cookie dough forms. Add your butterscotch chips to the batter and gently fold them in.
Scoop the dough out onto both pans, evenly spacing the cookies apart. Bake each pan in the oven for 10-12 minutes, or till the edges of the cookies are set and starting to darken.
Let them cool and then devour!
Stored in an airtight container these cookies taste best within a week.