Oatmeal Scotchies (Gluten Free!)

I've been having a terrible time getting into the holiday spirit this year. 2016 was a year, to say the least! I think it's safe to say that I'm more than ready for 2017.

In an attempt to remedy my holiday blues, I decided to whip up a batch of my favorite cookies, Oatmeal Scotchies! Don't be off-put by the fact that the original recipe comes from the back of a Nestle Toll House bag- these cookies are dangerously good.

This year was my first attempt at making them and, in order to not get sick, try them gluten free.

Overall, I was really satisfied with the result! They came out pretty darn close to the original.

Ready to try for yourself?

Ingredients:

- 1 1/4 cups gluten free all purpose baking flour

- 1/4 tsp xanthan gum

- 1 tsp baking soda

- 1/2 tsp ground cinnamon

- 1/2 tsp salt

- 2 sticks butter or margarine softened

- 2 eggs

- 3/4 cup granulated sugar

- 3/4 cup brown sugar, packed (I used light brown)

- 1 tsp vanilla extract OR 1 orange peel, grated

- 3 cups gluten free, quick rolled oats

- 1 2/3 cups Hershey's Butterscotch Chips

Steps:

- Preheat oven to 375 degrees

- In a small bowl, combine the flour, xanthan gum, baking soda, cinnamon and salt.

- In a large bowl, beat the butter, eggs, sugars and vanilla extract in a large bowl (or KitchenAid mixer if you're lucky to have one!).

- Beat in the flour mixture.

- Stir in the oats and butterscotch chips.

- Scoop tablespoons of the mixture onto an ungreased baking sheet. I did 6/sheet because they will spread.

- Depending on your oven, bake for 7-11 minutes. I ended up baking them for 11 because the center wasn't done enough. You'll want them to have a nice brown color overall- they will flatten when you take them out of the oven! I was still somehow able to maintain moisture at 11 minutes. Definitely try one tray before moving forward :)

- Cool on baking sheets for 2 minutes.

- Transfer to wire racks for continued cooling.

This recipe will makes ~4 dozen cookies.

Enjoy!

#baking #glutenfree #food