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Preheat oven to 325°F. Prepare two baking sheets with parchment
paper.
Beat together
the butter and sugars until light and fluffy, about 3 minutes. Add in the egg, vanilla, beat for 1
minute.
In a separate
bowl blend together the oat flour, oats, baking powder, baking soda, cinnamon
and salt. Gradually add flour mixture to
wet ingredients and mix thoroughly with a wooden spoon until dough forms. Stir in butterscotch chips.
To achieve
evenly sized cookies try using a cookie scoop, or a rounded tablespoon, placing
12 spoonfuls onto a cookie sheet, evenly spaced apart. Bake in preheated oven for 15 minutes or
until golden in colour. Remove from oven;
wait a couple minutes then transfer to cool on wire rack. Repeat with remaining cookie dough.
Best eaten same
day or stored in an airtight container for up to 5 days, if you can resist them
that long!
*TIP*
This recipe can easily
be converted into a vegan cookie. Substitute the butter for vegan margarine and
substitute the butterscotch chips for vegan chocolate chips or raisins, also replace the eggs with 1 tablespoons of ground flaxseed mixed with 3 tablespoons
of warm water and left to thicken for 5 minutes.
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