Gluten Free Oatmeal Scotchies
Try this Gluten Free Oatmeal Scotchies recipe, or contribute your own.
Try this Gluten Free Oatmeal Scotchies recipe, or contribute your own.
- Carbohydrate 174.273103333333 g
- Cholesterol 497.85 mg
- Fat 186.279306666667 g
- Fiber 0.00883333333333333 g
- Protein 10.24317 g
- Saturated Fat 117.948706666667 g
- Serving Size 1 1 recipe (976g)
- Sodium 43470.0027869764 mg
- Sugar 174.26427 g
- Trans Fat 13.0008686666667 g
- Calories 2365 calories
Step-by-step
- Preheat oven to 350°
- Cream the margarine and sugars in a stand mixer - or use a hand mixer until blended well
- Add eggs and vanilla
- Add oats and chips
- I use a small ice cream scoop to lay these out - and I also use a silpat on my cookie sheet. To me it makes all of the difference in the world - but you can roll into balls and bake on aluminum foil if that strikes your fancy!
- I baked mine for about 10 minutes - because I like chewy cookies!
- Let cool and eat 'em up!
Golden butterscotch chips meld with hearty oats to yield a distinctly sweet, chewy cookie that relies on fat aeration for its ultimate structure. Achieving the correct crumb without traditional wheat flour requires meticulous attention to the creaming stage, where solid fats trap air bubbles that chemical leaveners later expand. Skipping this foundational step yields dense disks rather than properly textured treats.
- Beat the margarine and both sugars on medium speed for at least three full minutes until the mixture turns pale, fluffy, and visibly aerated.
- Monitor the oven strictly at 350 degrees Fahrenheit, removing the pans at the ten-minute mark while the centers still appear slightly soft to guarantee a chewy interior.
- Use certified gluten-free rolled oats, ensuring the grain absorbs moisture evenly alongside the flour blend without turning mealy.
- Utilize a silicone baking mat on the sheet to prevent the high-sugar butterscotch base from scorching on the bottom before the dough sets.
Standard electric hand mixers or stand mixers equipped with a paddle attachment accomplish the creaming work efficiently, though manual whisking will not achieve the necessary volume. Cool the baked batches completely on a wire rack before storage to maintain the moisture barrier.
