Butterscotch Oatmeal Cookies

Last updated: April 12, 2020

Gluten Free Butterscotch Oatmeal Cookies

Three years ago I was confirmed into the Catholic faith after being raised Wisconsin Evangelical Lutheran. Through the years I had several issues with the church’s thoughts and ideas, and slowly fell away from God and my spirituality.  A difficult time in my life about 4 years ago found me seeking faith and guidance.  Fortunately I found that within the Catholic Church that I had been attending while living in La Crosse, Wisconsin. It truly helped me overcome a battle I had been fighting since age 17.

So what does that have to do with these sweet little devils above?? Well, for Lent this year I have given up chocolate and fried food. I am the type of girl that has to have something a little sweet after every meal and usually chocolate is my drug of choice so I decided for 40 days I would leave it behind. Oh, and even sadder – goodbye pomme frites from Salut and my fave tots at Blue Door Pub.

To fill the void I did a little experimenting with these Butterscotch Oatmeal Cookies. They are gluten free, rich, buttery, and delicious. With a combination of brown rice flour, sorghum flour, and millet flour, the taste and texture is great. As you can see, the edges browned nicely and the middle stayed a bit chewy – my perfect cookie. Never in a million years would I guess these were gluten free!

*And no worries if you aren’t gluten free – I’ve provided the all purpose flour weight needed to make them at the end of the recipe!

Some important tips for cookie making that I have picked up along the way:

1. Having your eggs and butter room temperature will allow them to emulsify when blended together. If you leave this step out the fat and sugars are unable to mix together properly which will affect the crumb and texture of the cookies. This is what it should look like – creamy and smooth!

Creaming butter and sugar

2. Refrigeration is key in this type of cookie to make it easier to roll into balls which gives them their nice shape and also prevents them from too much spreading.

3. Let them cool for a few minutes before trying to remove from the pan because they are a bit delicate!


Butterscotch Oatmeal Cookies

95 g brown rice flour
45 g sorghum flour
20 g millet flour
1/2 c sugar
1/2 c brown sugar
1 t baking soda
1/4 t salt
1/4 t xanthan gum
1/4 t cinnamon
1 1/2 sticks butter, room temperature
2 eggs (room temperature)
1 t vanilla
1 1/4 c butterscotch chips
1 1/2 c rolled oats (not instant)

Preheat oven to 375 degrees. Cream sugars and butter in mixer on high speed, then add butter and vanilla. Beat until creamy and fluffy. (The fluffier the better!) In separate bowl combine flours, baking soda, salt, cinnamon, and xanthan gum. Slowly add in intervals to creamed mixture. Mix until completely incorporated. Stir in oats and butterscotch chips by hand.

Refrigerate for 8- 10 minutes, then roll into balls. (I used ice cream scoop for size) Arrange on greased baking sheet and bake for about 10 minutes or until edges are slightly browned. Remove from oven and let cool for a few minutes before transferring to cooling rack.

*If using AP Flour, the weight should be 160 g, which is about 1 1/4 cups.


What are you giving up for lent this year and how is it going?

Did you make this?

tag @heartbeetkitchen on instagram and hashtag it #heartbeetkitchen

February 26, 2012


Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Amanda,

    Looks like a cookie I would like too. Similar to the Flourless Peanut Butter that I made. Keep it going girl with new recipes.

  2. This is one of my most favorite cookies ever!!

    I’m not a Lent observer, so I admire anyone who works to defy a stronghold in their life. I’ve seen people give things up for Lent and never go back to them.

    And Amanda, I hope you don’t cut back on buying good food!! That’s a crime. We pare back our lives to the barest bones in every way except for our food budget. That’s a no-brainer.

  3. This year I’m giving up “discretionary” spending. The past few months I’ve found myself getting through stressful stuff with retail therapy. Not clothes as much as stopping for coffee, going out to eat because it’s easier than cooking, stopping at the make-up counter after a rough work day. So for 40 days I took on a no-buy challenge. If I don’t absolutely need it to get by, it means I can’t buy. I’ve been tracking some of the spending and I’m hoping to give the money I would’ve otherwise spent to charity at the end.

    I think these cookies may help me get through though…

    • That is a great idea Amy! I have been taking a closer look at where my money goes as well. It sure opens your eyes to dig a little bit at things like this. The one thing I have the most trouble cutting back on is buying good food :)