Gluten-free oatmeal scotchies will quickly become a family favorite! Made with certified gluten-free oats, coconut oil, and butterscotch chips these bake into soft and delicious oatmeal cookies.
3cupscertified gluten-free oats we used GF Harvest Pure Oats
1cupbutterscotch chips✅Hershey is labeled gluten free
Instructions
Preheat the oven and prep the baking pans. Preheat the oven to 350°F and line the pans with parchment paper.
⭐️Blend the wet ingredients. Using the stand mixer, cream together the coconut oil, granulated sugar, and brown sugar. Mix in the eggs, one at a time, and the vanilla.
1 cup coconut oil, 3/4 cup granulated sugar, 1/4 cup brown sugar, 2 large eggs, 1 teaspoon vanilla extract
⭐️Add the dry ingredients. Add the flour, baking soda, and salt, blending until combined. Add the oats and butterscotch chips, blending until just combined.
Let the dough rest. Refrigerate the dough for 15-30 minutes.
⭐️Bake. Bake for 10-12 minutes.
Notes
Butterscotch chips: Not all brands of butterscotch chips are gluten-free, making searching for the certified gluten-free label and reading the ingredients extra important. Hersey butterscotch chips are a celiac safe brand labeled gf that offer a delicious flavor.
Freezing dough: Freezing cookie dough is a great way to quickly make gluten-free cookies in a pinch. Make the cookie dough according to directions then scoop onto parchment paper before placing in the freezer. Once frozen, toss cookie dough balls into a freezer bag for up to 3 months. When ready to bake, place on a sheet pan and add 2 minutes to the baking time.
Thicker cookies: To make thicker cookies, chill the dough for at least 1 hour. Chilled dough will spread less quickly during baking resulting in thicker cookies.
Measuring flour: Instead of scooping the measuring cup into the bag of flour, use the spoon and sweep method for measuring. Use a spoon to scoop flour into the measuring cup and then a knife to level out the top of the measuring cup once full. This will provide an accurate amount of flour to prevent crumbly and dry cookies.
Oats: We recommend Old Fashioned (rolled oats) for this recipe for a chewy consistency. If less chewy cookies are desired, quick oats can be substituted.
CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.