This is a favorite of my children and their friends. I like that I can make them gluten-free and it isn’t obvious to the glutenavores. For that reason it is a party staple at our house. Usually, I send home leftover desserts with our friends, but my husband always discourages me from sharing this one. However, he had the audacity to complain to my friends that I cook too many delicious items, so he is forced to run more to work them off. One of my sweet friends told him that “if he was looking for sympathy because he was too well fed, he was looking in the wrong place”. To save my husband from having to do more rigorous workouts, I snuck a few of these squares home with friends. 🙂
3/4 cup butter (or df margarine)
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
1/2 cup brown rice flour
1/2 cup tapioca flour
1/4 cup potato starch
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cup gf rolled oats
1 3/4 cups butterscotch chips
Combine flours, potato starch, xanthan gum, baking soda, cinnamon, and salt in a small bowl. In a large bowl, mix butter, sugars, eggs, and vanilla. Add flour mixture to wet ingredients. Stir in oats and butterscotch chips.
Spread dough in a 13 x 9 greased pan. Bake for 20 – 25 minutes at 375 degrees or until an inserted toothpick comes out clean. Cool completely in the pan on a wire rack. When cool, cut into bars.
I did make a slightly healthier, but much uglier version of oatmeal scotchies. You can view the recipe here.
For more gluten-free recipes, visit Gluten-Free Wednesdays.