1 c. butter, softened

1 c. brown sugar

1/2 c. white sugar

2 eggs

1 t. vanilla

1 1/2 c. gluten-free baking flour

1 t. baking soda

1/2 t. salt

3 c. gluten-free oats, divided

1 c. butterscotch chips

Preheat your oven to 350º F.

In a mixing bowl, mix together the butter, brown sugar, and white sugar until fluffy. Add the eggs and vanilla and mix until well blended.

Combine the gluten-free flour, baking soda and salt. Add to the butter/sugar mixture and stir until well combined. Add the oats 1 c. at a time, stirring until oats are incorporated. Add butterscotch chips and stir until chips are well distributed throughout the mixture.

Drop the dough by the generous tablespoonfuls onto a baking sheet lined with parchment paper. Cookies will spread considerably.

Bake the cookies for 10 minutes, or until they just begin to brown. Let them cool for at least 5 minutes before removing them to a wire rack to cool completely.

Farm to Table: Chewy Gluten Free Oatmeal Raisin Cookies

Yield: 65 cookies (94 calories per cookie)