These are just painfully deadly sugar bombs. The butterscotch chips, being sugar bonded to fat with corn syrup, will burn first, so keep the cookies well-spaced and keep the oven temperature constant. Keep a careful eye in the last minutes of cooking, too. Always use parchment paper or a silpat sheet for gluten-free cookies.
1/2 cup butter
1/3 cup white sugar
1/4 cup brown sugar
1 large egg
2/3 cup gluten-free flour (1/2 cup rice flour and remainder potato starch)
1 heaping tsp baking powder
1/2 tsp xanthan gum
1 1/2 cups slightly crushed gluten-free corn flakes
3/4 cup butterscotch chips
1/2 cup flaked coconut
1/2 cup sliced almonds
Preheat oven to 350F. Line 2 baking sheets with parchment paper. Beat butter, sugar, and eggs in a mixer bowl on medium speed until light and creamy. Combine flours, baking powder, and xanthan gum. Beat into creamed mixture until blended. Stir in remaining ingredients. Drop dough by shaped spoonfuls onto baking sheet. Bake 9 to 12 minutes, until set and golden.
Cool on cookie sheet for at least 5 minutes before transferring to a rack to cool completely. These are best and crispiest completely cooled.
