Growing up my Grandmother made the best oatmeal butterscotch cookies! It wasn’t until I was married and had kids of my own that I learned that her star recipe came from a package of Nestle Toll House bag 🙂 She had tweaked it and made it her own. Today, I make her version of this classic recipe with twists of my own.
Update (12/16/2012): It has been brought to our attention that Nestle Toll House Butterscotch Morsels are not gluten-free, but Hersey’s Butterscotch Morsels are gluten-free. Our recipe has been updated. Thank you porschaca for bringing this to our attention!
Note: We made this Wholesome Chows All-Purpose Gluten-Free Flour, which already contains 1/2 tsp baking soda and 1/2 tsp salt per cup and xantham gum. If you are using a different gluten-free all-purpose flour, that does not contain these ingredients, please add xantham gum according to the directions on the package to the recipe below.
Grandma’s Oatmeal Scotchies
adapted from Nestlé Toll House Oatmeal Scotchies
1 1/4 cup all-purpose gluten-free flour – we used Wholesome Chow
1 tsp. baking soda (omit if using Wholesome Chow)
1/2 tsp salt (omit if using Wholesome Chow)
1/2 tsp cinnamon
1 cup butter, softened
3/4 c granulated sugar
3/4 c packed brown sugar
2 lrg eggs – can substitute duck eggs for chicken eggs
1 tsp vanilla
3 cups quick or old fashion oats – we used Bob’s Red Mill Gluten-Free Oats
1 – 11oz pkg of
Nestlé Toll House Butterscotch Morsels Hershey’s Butterscotch Morsels
Preheat oven to 375* (350* for convection ovens)
In a small bowl, mix flour, baking soda, salt and cinnamon. In a medium to large bowl, cream the butter and sugars together until well combine. We recently learned that when baking gluten-free you should cream your butter 1 to 2 minutes longer than needed. We noticed this worked, and created a well blended “paste” of butter and sugar. Add eggs and vanilla extra and stir until all the ingredients are combined.
Gradually – with your mixer on low – beat in flour. Scrape down the sides of the bowl as needed. Stir in oats and moresels. Drop rounded tablespoons onto ungreased baking sheet. Bake for 8-9 minutes for crisp cookies. Cool on the pan for 2 minutes then remove to the wire rack to finish cooling. My cookies stuck a bit to the pan after the 2 minutes, but fell apart when I tried to move the second batch sooner, next time I think I will lightly grease it.
Broken cookies make great additions to ice cream and vanilla yogurt!
Makes 4 dozen
This is way to many cookies for my house, so I lined the third cookie sheet with wax paper and freeze them over night. Once they are frozen, gently lift them off the wax paper and store them in an air tight container, with wax dividers in between layers, and freeze them. Bake them as directed above. No need to defrost them!