Gluten Free Butterscotch Cookies

Butterscotch cookies cooling on a cutting board, one has a bite out of it


Units Scale
  • 1 cup Butter (Softened )
  • 1 cup Sugar
  • 1 cup Brown Sugar
  • 2 Eggs
  • 1 tsp Salt
  • 2 cups Bob's Red Mill Gluten Free 1 to 1 flour
  • 2 cups Oats (Measure then Powderize)
  • 1 12 oz bag Butterscotch Chips


  1. Preheat over to 350F
  2. In a mixing bowl cream together the butter, sugar, and brown sugar. then mix in the eggs
  3. In a separate bowl combine the gluten free flour, powderized oats, and salt
  4. With your mixer on a low speed, slowly add the flour to the wet ingredients. Mix until fully combined
  5. Add the butterscotch chips and mix until the chips are incorporated into the dough
  6. Scoop a spoonful of dough onto a greased cookie sheet (think golf ball size) leave 2 inch of space between dough balls
  7. Bake for 12-15 minutes
  8. Let cookies cool slightly before moving them to a cooling rack, they need to set up a little or will come apart. 
  9. Enjoy when  slightly warm and easy to handle.