Toffee Chip Cookies

1/2 cup (8 tablespoons) unsalted butter, at room temperature
1/2 cup light or dark brown sugar, packed
1/4 cup granulated sugar
1 large egg, at room temperature
1 1/2 teaspoons gluten-free vanilla extract
1 cup gluten free all purpose flour
1/2 cup gluten-free quick-cooking or old-fashioned oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon kosher salt or 3/8 teaspoon regular table salt
3/4 cup chocolate chips
3/4 cup toffee chips

Preheat the oven to 325°F. Line several cookie sheets with parchment paper.

Beat together the butter and sugars until smooth.

Add the egg and vanilla, beating to combine. Add the flour, oats, baking powder, baking soda, xanthan gum, and salt, and add to the butter mixture in the bowl.

Stir in the chocolate chips + toffee chips.

This mix works best if allowed to chill in the fridge for about 1-2 hours.

Scoop the dough by the teaspoonful onto the prepared baking sheets; a teaspoon cookie scoop works well here. Leave about 1 1/2″ between cookies.

Bake the cookies for 13 to 14 minutes, until they’re a light golden brown

Remove the cookies from the oven, and as soon as they’re set enough to handle, transfer them to racks to cool.