I was craving oatmeal scotties last night. I did not have the butterscotch chips to make them or the time. Wednesday nights are always rather full. I walked to the grocery store from work and picked up some butterscotch chips so I could make them. The chips are not gluten free but the rest of the cookie is. I tweaked the sugar a tad as well. I find the chips making the cookies very sweet.
Oatmeal Scotchies
1/2 cup butter
1/3 cup sugar
1/3 cup brown sugar
1 egg
1 teaspoon vanilla
40 grams almond flour
40 grams teff flour
40 grams sorghum flour
40 grams arrowroot flour
1/2 teaspoons salt
1/4 teaspoon baking soda
1 1/2 cup quick oats
2/3 cup butterscotch chips
Preheat oven to 350 degrees Fahrenheit.
Cream butter and sugars together. Mix in egg and vanilla.
Mix in flours, salt, and baking soda. Mix in oats. Mix in butterscotch chips.
Drop by small teaspoons on a baking sheet covered with parchment paper or a silpat.
Bake for 10 minutes or until golden. Let cool for ten minutes on the sheet before trying to remove. The cookies will be very delicate with out the pause. Still tasty but delicate.
We went through two dozen without even thinking. They satisfied my craving well.