Here are my cookies....notice the scrumptious little butterscotch chips! Yummy!
|Oatmeal Butterscotch Cookies Close up|
|Oatmeal Butterscotch Cookies|
|Oatmeal Butterscotch cookie recipe baked in 9x13 pan for bars|
|Oatmeal Butterscotch Cookie Bars (same recipe just baked in 9x13 pan)|
Oatmeal Butterscotch Cookie Recipe:
(You can use regular flour in this recipe if you do not have a gluten allergy!)
- 1/2 cup (1 stick) real butter or margarine that has at least 65% fat, softened
- 1/2 cup Crisco shortening (I used butter flavor but it doesn't matter), and in a pinch if you don't have Crisco then just use another stick of butter or margarine. It will work fine too.
- 1/3 cup granulated sugar (yep, the kind most people have in their kitchen. Nothing fancy!)
- 1 cup packed brown sugar (doesn't matter if it is light or dark brown sugar)
- 2 eggs
- 1 1/2 tsp. vanilla extract (I also have used almond extract which is awesome too)
- 1 cup brown rice flour + 1/2 tsp. xanthan gum (for gluten free) NOTE: You can use regular flour instead of brown rice flour and omit the xanthan gum if you do not have a gluten allergy!
- 1/2 cup ground oats (measure after you grind them in blender or food processor)
- 1 tsp. baking soda
- 2 1/2 cup oats (either the old fashioned or quick cooking, I use Quaker brand)
- 1 bag (12 oz) of butterscotch chips. (I only used 1/2 the bag since I divided the dough up to be fair to my husband and put 1/2 a bag of semi-sweet chocolate chips in his share of the dough).
Preheat oven to 350 degrees F. Beat butter and Crisco with sugars until fluffy and smooth. Beat in eggs and vanilla (or almond extract). Gradually add flour (and xanthan gum if you are using the rice flour you will need it to make the cookies chewy) & baking soda. Gradually add flour (I use brown rice flour but if you are not making these gluten free then use regular flour) and ground oats. Stir in oats that aren't ground up. Then sprinkle in your chips and stir well. Bake 10-12 minutes or until very lightly golden brown.
You can also bake in 9x13 pan for bar cookies instead but increase cooking time to 23-30 minutes depending on your oven. Cool completely then cut into bars.
You can substitute raisins, nuts, cranberries or any other flavor of chips you desire in place of the butterscotch chips but you don't know what you are missing! Butterscotch rocks! :)
(I used Quaker brand oats.....I know that they aren't listed as "GLUTEN FREE" on the container but I have not gotten a rash from using this brand so until I do...I am using them. I have used the generic store brands in the past and gotten a rash so I stick with Quaker oats).
Here is the same recipe that I did with semi-sweet chocolate chips for my husband in place of the butterscotch chips. Also tasty but....NOT AS GOOD AS THE BUTTERSCOTCH! (My opinion)
|Chocolate chips were added in place of the butterscotch chips for my husband's batch|
I hope this post has made you crave some cookies!
Gluten Free Casually