I hereby declare Oatmeal Butterscotch cookies my all-time FAVORITE cookie. Mmmmmm. I love them. Always have. Always will. Just look at ’em!
I don’t really have a special recipe to share. Just the tried-and-true one on the back of the Nestle butterscotch chips. Nestle refers to them as “Oatmeal Scotchies,” which is kinda cute! 🙂
I wanted to share a few things I’ve learned, however…
- You can easily make this recipe gluten free by using gf flour, rather than regular (Cup for Cup is our fave!). In fact, I just made these with my sister-in-law this past weekend since both of our hubbies are gluten free. And when I say “we” made them, I actually watched her make them while I raided her pantry for chocolate. That’s how I roll. 😉 **NOTE: Some oatmeal is not considered gluten free, so be sure to check the label or look for oats specifically labeled “gluten free.”
- I prefer to use margarine, rather than butter. It makes the cookies thinner and crispier, sorta. But if you like a fluffier chewy cookie, then use regular salted butter. It’s hard to describe the differences, though, so just look at the pictures below. Top Pic: Regular recipe with margarine. Bottom pic: gluten free flour and salted butter. Both taste delicious! ❤ Which do you prefer??
- I say bake 9-10 minutes FOR SURE, but again, I prefer crispier cookies (and I know all ovens vary).
- This recipe does not lie. It really makes 4 dozen cookies! I actually made 4 dozen + three! ha. So, some will go in the cookie jar, some in the freezer, and I set some aside for a girls night treat! WOO! 🙂
Now, go bake some cookies! Or stop by and maybe I’ll share, if you’re nice. 😉