Crispy, chewy, sweet, and satisfying all at the same time, made with whole-grain oats and butterscotch chips, these Butterscotch Oatmeal Cookies are a family favorite all year round.
A Guest Post From My Dad
Have I ever told you that I am obsessed with my parents? In the best way possible. They are awesome and my best friends and I love them so much. And I’m not just saying that!
I hang out with them more than anyone, they’re fun and they’re my biggest fans. It also helps that they are both fabulous cooks. My dad even helped me test, develop, and create recipes for my cookbook – thanks, Dad!
When I needed a cookie recipe stat for a virtual cookie party this holiday season, I knew my dad would come through. And he surprised me with not only a recipe but a fun little guest post as well. So without further adieu, the first guest blog post from my Dad, The Silent Food Critic.
Butterscotch Oatmeal Cookies
A guest post from my Dad, The Silent Food Critic
“Butterscotch Oatmeal Cookies are a bit controversial in our family. We have two that love them and two that would rather leave them.
In my opinion, there are a few things that make the perfect Butterscotch Oatmeal cookie.
They have to be soft, but not fluffy. They have to be chewy and a little crispy around the edges. They have to be not too thick and not too thin. I have been making these for years and have learned a few tricks to help achieve the perfect cookie.
Tips for The Best Gluten-Free Oatmeal Cookies Possible
- The butter must be soft (room temperature) but not melted.
- The best results come from baking these on parchment paper vs. aluminum foil.
- Baking time is critical, and you have the watch them closely to get the best results. For my oven 350 F for about 9 minutes works best. They should be just starting to crisp around the edges but remain soft in the center.
- When these come out of the oven, I prefer to them cool on a rack to help prevent further cooking on the hot pan.
P.S. Don’t forget about these Vegan Anise Spritz Cookies too!
- 3/4 cup unsalted butter, room temperature
- 1 cup brown sugar, packed
- 1 large farm fresh egg
- 1 tablespoon vanilla extract
- 1.5 cups old-fashioned rolled oats
- 1.25 cups all-purpose flour, traditional or gluten-free
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1.25 cups butterscotch chips
- 1/8 teaspoon nutmeg, optional
- Preheat the oven to 350 degrees.
- Place all of the ingredients in a stand mixer and using paddle attachment mix until all ingredients are combined. If you do not have a stand mixer these can be mixed by hand.
- Place rounded teaspoons of dough on parchment paper about 2” apart.
- Bake at 350 for 9 minutes or until the cookies are light golden brown.
- Remove from the oven, let cool at least 5 minutes before enjoying.
Ensure the ingredients in your butterscotch chips are gluten-free by reading the ingredients list and ensure your oats are certified gluten-free and produced in a dedicated gluten-free facility.
Nutrition Information:Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 175Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 73mgCarbohydrates: 22gFiber: 1gSugar: 13gProtein: 2g