Gluten-free Oatmeal Chocolate Butterscotch Cookies
These cookies have it all - not only do they have chocolate chips, they have butterscotch chips and walnuts, too! You'd never know they are gluten-free!
Prep Time10 mins
Total Time26 mins
Servings: 3 dozen
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1 cup salted butter softened
- 2 tsp vanilla
- 2 eggs
- 2 1/4 cups oat flour
- 1/2 tsp xanthan gum
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 cup quick oats (not instant)
- 1 cup chocolate chips
- 1 cup butterscotch chips
- 1 cup chopped walnuts (optional)
Preheat oven to 300 degrees.
In a large mixing bowl, blend sugars with electric mixer. Add butter and mix to form a grainy paste.
Scrape down sides of bowl with a spatula. Add vanilla and eggs. Mix at medium speed until light and fluffy.
In a medium bowl, use a fork to blend oat flour, xanthan gum, baking soda, and salt. Break up any lumps. Then add oats and stir until combined.
Add the flour mixture into the wet mixture. Add chopped walnuts, chocolate chips, and butterscotch chips. Mix on low speed until combined. Do not overmix.
Drop rounded tablespoons onto an ungreased cookie sheet. Be sure not to make them too big or too close together, as these cookies spread a bit.
Bake at 300 degrees for 16-20 minutes, until cookies are light golden brown.
If you use unsalted butter, use 1/2 tsp. salt instead of 1/4 tsp. If butterscotch chips are not available, simply replace with more chocolate chips. Semi-sweet chocolate chips are my favorite, but you can use dark chocolate or milk chocolate if you prefer.