You can enjoy the classic taste of oatmeal scotchies without the gluten! These cookies are soft and chewy, and they taste great with butterscotch.

Ingredients: 1 cup gluten-free rolled oats. 1 cup gluten-free all-purpose flour. 1 teaspoon baking soda. 1 teaspoon ground cinnamon. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup gluten-free butterscotch chips.

Instructions: Preheat the oven to 350F 175C. Line baking sheets with parchment paper. In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract to the creamed mixture, beating until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the butterscotch chips until evenly distributed throughout the dough. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

Chewy oatmeal cookies with sweet and buttery butterscotch chips are a delightful combination. These oatmeal scotchies are simple to make and are ideal for satisfying cookie cravings.

Ingredients: 1 cup old-fashioned oats. 3/4 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed light brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup butterscotch chips.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. In a separate large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined. Stir in the butterscotch chips. Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still slightly soft. Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to wire racks to cool completely. Enjoy these delicious oatmeal scotchies cookies with a glass of milk or your favorite beverage!

Prep Time: 15 minutes

Cook Time: 10 minutes