gluten-free butterscotch oatmeal cookies

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Soft, chewy, and perfectly golden, these gluten-free butterscotch oatmeal cookies deliver classic comfort with a twist. Sweet butterscotch chips melt into hearty oats for a delightful treat that’s rich, nostalgic, and perfect with a glass of cold milk. Best of all—they’re naturally gluten-free and easy to make in just one bowl!

Ingredients:

  • 1 cup gluten-free rolled oats

  • ¾ cup gluten-free all-purpose flour (with xanthan gum if needed)

  • ½ tsp baking soda

  • ½ tsp ground cinnamon

  • ¼ tsp salt

  • ½ cup unsalted butter, softened (or dairy-free alternative)

  • ½ cup brown sugar, packed

  • ¼ cup granulated sugar

  • 1 large egg

  • 1 tsp vanilla extract

  • ¾ cup butterscotch chips (ensure gluten-free certified)

  • Instructions:

    1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

    2. In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt.

    3. In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.

    4. Beat in the egg and vanilla extract until smooth.

    5. Gradually mix in the dry ingredients until well combined.

    6. Fold in the butterscotch chips.

    7. Drop spoonfuls of dough (about 1.5 tbsp) onto the prepared baking sheet, spacing them about 2 inches apart.

    8. Bake for 10–12 minutes, or until edges are lightly golden and centers are just set.

    9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

    10. Tips:

      • Use certified gluten-free oats to avoid cross-contamination.

      • For softer cookies, slightly underbake and allow them to finish setting while cooling.

      • Add chopped pecans or walnuts for a nutty crunch.

      • Enjoy warm or store in an airtight container for up to 5 days—if they last that long! Want a dairy-free version too? Let me know!

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