Gluten-Free Oatmeal Scotchies
Soft, chewy cookies loaded with butterscotch goodness, perfect for satisfying sweet cravings.
Ingredients
Dry Ingredients
- 1 cup gluten-free flour You can substitute with any preferred flour.
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Ensure it's softened for smooth dough.
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Main Ingredients
- 2 cups rolled oats Oats should be certified gluten-free.
- 1 cup butterscotch chips Can be substituted with chocolate or peanut butter chips.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Beat in the egg and vanilla extract until thoroughly mixed.
- In another bowl, combine the gluten-free flour, baking soda, cinnamon, and salt, ensuring no lumps remain.
- Gradually blend the dry ingredients into the wet mixture until combined.
- Stir in the rolled oats and butterscotch chips until evenly distributed.
Baking
- Drop spoonfuls of dough onto a greased baking sheet.
- Bake for 10-12 minutes or until golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for 4-5 days or freeze for up to 3 months. Reheat in the oven at 350°F for 5-7 minutes for fresh taste.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 80mgFiber: 1gSugar: 10g
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