Preheat your oven to 350 degrees. Line three baking sheets with parchment paper and set aside.

In a mixing bowl whisk together the gluten free flour, gluten free oats, baking powder, salt, baking soda and cinnamon. Set aside.

In the bowl of your stand mixer add the unsalted butter, brown sugar and granulated sugar. Beat together about 3-4 minutes until combined and fluffy. Add the eggs and vanilla and beat to combine.

Add the dry ingredients to the wet ingredients and beat just until combined. Add the butterscotch chips and blend or hand mix them with a spatula into the cookie dough.

Refrigerate the dough for 20-30 minutes so it's easier to work with and won't spread as much in the oven.

Using a cookie scoop or tablespoon place twelve cookies on each baking sheet. Press them down slightly with your hand. If the dough is sticking to your hand wet your hand with a little water.

Bake the cookies at 350 degrees for 12-15 minutes. The cookies will be dark golden brown when they are done.

Place the cookies on cooling racks and let them cool completely before you store them in an air tight container.

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