Raisin Scotchie Oatmeal Cookies

Gluten free quick oats, brown rice flour and low fat coconut flour are combined with raisins, butterscotch chips, walnuts and cinnamon to make a crispy, chewy cookie you’ll love! ♥

2/3 cup butter, room temperature
1/2 cup light brown sugar
1/2 cup granulated sugar
2 eggs
1 t. vanilla extract
3/4 t. baking soda
1/2 t. ground cinnamon
1/4 t. xanthan gum
1 1/2 cups gluten free quick oats
3/4 cup brown rice flour
1/4 cup low fat coconut flour
1/2 cup raisins
1/2 cup gluten free butterscotch chips (Hershey)
1 cup chopped walnuts

Cream together butter and sugars until light and fluffy. Beat in eggs and vanilla extract. In a separate bowl, combine oats, flours, baking soda, cinnamon and xanthan gum. Add to creamed mixture and beat until thoroughly blended. Stir in raisins, butterscotch chips and walnuts. Drop by rounded teaspoonful onto greased cookie sheet, spacing about 2 inches apart. Bake for 10-12 minutes at 350 degrees, until golden brown. Cool on wire rack. Makes about 4 dozen.