I took classic oatmeal cookies and packed them with butterscotch chips, cinnamon, and chewy gluten-free goodness. These Oatmeal Scotchies are the fall cookie I can never keep on the plate for long.

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I’m wildly into these gluten-free Oatmeal Scotchies because they hit that chewy-cookie craving without pretending to be fancy. I love the way old fashioned rolled oats give every bite real texture, while butterscotch chips melt into sweet little pockets that make me keep reaching back into the container.

But the best part is the chew: thick middles, lightly crisp edges, and that classic oatmeal cookie thing I never get tired of. No fragile, sad gluten-free cookie vibes here.

Just a batch I’m genuinely excited to stash on the counter, sneak after lunch, and absolutely claim as breakfast when nobody’s looking.

Ingredients

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Gluten-free flour keeps these sturdy without making them taste like “special diet” cookies.
Baking soda gives them lift, so they’re chewy instead of sad and flat.
Cinnamon adds that cozy bakery smell before you even take a bite.
Fine salt keeps the sweetness in check.
Trust me, it matters.
Soft butter brings richness and those slightly crisp, golden cookie edges.
Brown sugar makes the centers chewy, soft, and a little caramel-like.
Granulated sugar helps with spread and that classic cookie bite.
Eggs hold everything together and keep the texture from crumbling.
Vanilla makes the butterscotch taste warmer and less one-note.
Certified gluten-free oats add chew, heartiness, and that oatmeal cookie vibe.
Butterscotch chips are the sweet, buttery reason everyone grabs seconds.
Plus, these feel homemade in the best, slightly messy way.
Basically, they’re cozy, chewy, sweet, and dangerously easy to love.

Ingredient Quantities

1 1/4 cups gluten-free all purpose flour (measure and spoon)

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon fine salt

1 cup unsalted butter, softened

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

3 cups old fashioned rolled oats, certified gluten free

1 1/2 cups butterscotch chips

How to Make this

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1. Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.

2. In a bowl whisk together 1 1/4 cups gluten-free all purpose flour (measure and spoon), 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon fine salt.

3. In a large bowl cream 1 cup unsalted butter, softened, with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy.

4. Beat in 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract until fully combined.

5. Add the dry flour mixture to the wet mixture and mix until just combined.

6. Fold in 3 cups old fashioned rolled oats, certified gluten free, until evenly distributed.

7. Fold in 1 1/2 cups butterscotch chips.

8. Drop rounded tablespoons or use a cookie scoop to portion dough about 2 inches apart on prepared sheets.

9. Bake for 10 to 12 minutes, until edges are set and centers still slightly soft.

10. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Equipment Needed

1. Oven
2. 2 baking sheets
3. Parchment paper or silicone baking mats
4. Large mixing bowl and medium mixing bowl
5. Whisk
6. Electric mixer or sturdy wooden spoon
7. Measuring cups and measuring spoons
8. Rubber spatula
9. Cookie scoop or tablespoon
10. Wire cooling rack

FAQ

Can I make the dough ahead of time and bake later? Yes. Chill the dough up to 48 hours for deeper flavor and slightly thicker cookies. Let chilled dough warm 10 to 15 minutes before scooping. For longer storage, freeze scooped dough balls up to 3 months and bake from frozen, adding 1 to 2 minutes to the bake time.

How do I keep cookies soft and chewy? Do not overbake. Remove when edges are set and centers still look a touch underdone. Store cooled cookies in an airtight container with a slice of bread to maintain chewiness for a few days.

Can I substitute quick oats or steel cut oats? Use quick oats if needed but texture will be finer. Do not use steel cut oats they will not soften properly in the cookie and the texture will be unpleasant.

My cookies spread too much what should I do? Make sure butter is not overly softened or melted. Chill the dough 15 to 30 minutes before baking if your kitchen is warm. Also check your flour measurement use the spoon and level method and consider adding 1 to 2 tablespoons more flour if spread persists.

Can I swap the butterscotch chips for chocolate chips? Yes. Semi sweet or milk chocolate chips work beautifully. You can also mix both for variety. For a less sweet cookie, reduce granulated sugar by 1 to 2 tablespoons.

Are these truly gluten free? They will be gluten free only if you use a certified gluten free all purpose flour blend and certified gluten free rolled oats. Check labels for cross contact warnings if you need them to be safe for celiac disease.

Oatmeal Scotchies (gluten Recipe Substitutions and Variations

A warm batch of Oatmeal Scotchies is comfort in cookie form. Here are practical swaps to adapt flavor or kitchen constraints:

1 1/4 cups gluten-free all purpose flour – Substitute: 1 1/4 cups regular all purpose flour for non-gluten-free baking, or 1 1/4 cups oat flour plus 2 tablespoons tapioca starch for a slightly denser, nuttier result
1 cup unsalted butter, softened – Substitute: 1 cup solid coconut oil (use refined for neutral flavor) or 1 cup dairy-free margarine, measured solid for similar texture
2 large eggs – Substitute: 2 flax eggs made from 2 tablespoons ground flaxseed mixed with 6 tablespoons water, or 1/2 cup unsweetened applesauce for a chewier, slightly sweeter cookie
1 1/2 cups butterscotch chips – Substitute: 1 1/2 cups semi-sweet chocolate chips for a classic twist, or 1 1/2 cups chopped toffee bits for extra crunch and caramelized flavor

Pro Tips

– Measure the gluten-free flour with the spoon-and-level method and avoid packing. If your GF blend does not include a binder, add about 1/4 teaspoon xanthan gum to improve texture and prevent crumbliness.

– Chill the dough for 20 to 30 minutes before baking. It firms up the butter, reduces spreading, and helps the cookies keep a tender, chewy center while the edges set.

– Use room temperature butter for the creaming step so it whips light and traps air, but don’t overbeat once the eggs are added. Overmixing can make gluten-free cookies dense or gummy.

– Toast the rolled oats briefly in a dry skillet or in the oven for 5 to 7 minutes until fragrant. It gives a deeper, nuttier flavor and helps them hold their texture inside the cookie.

– Let the cookies rest on the baking sheet for the full 5 minutes, then cool completely on a wire rack. Store cooled cookies in an airtight container at room temperature up to 4 days, or freeze baked cookies and dough balls for longer keeping.

Oatmeal Scotchies (gluten Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I took classic oatmeal cookies and packed them with butterscotch chips, cinnamon, and chewy gluten-free goodness. These Oatmeal Scotchies are the fall cookie I can never keep on the plate for long.

Servings

servings

Calories

250

kcal

Equipment: 1. Oven
2. 2 baking sheets
3. Parchment paper or silicone baking mats
4. Large mixing bowl and medium mixing bowl
5. Whisk
6. Electric mixer or sturdy wooden spoon
7. Measuring cups and measuring spoons
8. Rubber spatula
9. Cookie scoop or tablespoon
10. Wire cooling rack

Ingredients

1 1/4 cups gluten-free all purpose flour (measure and spoon)
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 cup unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups old fashioned rolled oats, certified gluten free
1 1/2 cups butterscotch chips

Directions

Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
In a bowl whisk together 1 1/4 cups gluten-free all purpose flour (measure and spoon), 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon fine salt.
In a large bowl cream 1 cup unsalted butter, softened, with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy.
Beat in 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract until fully combined.
Add the dry flour mixture to the wet mixture and mix until just combined.
Fold in 3 cups old fashioned rolled oats, certified gluten free, until evenly distributed.
Fold in 1 1/2 cups butterscotch chips.
Drop rounded tablespoons or use a cookie scoop to portion dough about 2 inches apart on prepared sheets.
Bake for 10 to 12 minutes, until edges are set and centers still slightly soft.
Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.