This Butterscotch Macadamia Nut cookie recipe was in a King Arthur Flour catalog that I received last year.
As soon as I saw the recipe I thought that the combination of ingredients sounded incredible- and it was!
I changed the quantities of quite a few of the ingredients to make these cookies more healthy and less sweet. I also changed the flour to my gluten free mix, but you can make these with “regular” flour and no xanthan gum if you don’t have an issue with gluten. I actually used the base of a different cookie that I made and have not posted yet (Gumdrop Cookies). I liked how those cookie tasted and so I hoped that the two different recipes could be merged successfully. It worked great and now my version of this cookie only uses a total of 3/4 of a cup of sugar- down from 1 and 1/2 cups in King Arthur’s original recipe. I used a lot less butterscotch chips too- 3/4 of a cup vs 2 cups in King Arthur’s recipe.
My goal when I make a recipe is to make it as healthy as I can without sacrificing flavor. I have found that many recipes have a lot more sugar than is really needed, and it can actually be a distraction from the flavors of the cookie or whatever it is you are making.
If you make these cookies I think that you will agree with my friends and family who tried them- they taste pretty amazing and it’s hard to just eat one or two!
I shared this recipe with Mouthwatering Monday at A Southern Fairytale , Gluten Free Wednesdays at The Gluten Free Homemaker, Cast Party Wednesday at Lady Behind The Curtain, Sweets For A Saturday at Sweet As Sugar Cookies, Slightly Indulgent Tuesday at Simply Sugar and Gluten Free
Preheat oven to 350 degrees
Cover 4 cookie sheets with parchment paper
In medium sized bowl stir together dry ingredients and set aside.
1 cup GF Flour Mix* (or “regular” flour if you don’t have an issue with gluten)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon xanthan gum (only if you are making these with GF flour)
In large bowl, beat together
1/2 cup butter, room temperature
1/2 cup brown sugar
1/4 cup white sugar
then add
1 and 1/2 eggs
1 teaspoon vanilla
Add flour mixture to butter mixture and stir together thoroughly.
Add 1 cup gluten free oats
3/4 cup chopped macadamia nuts (I keep my macadamia nuts in the freezer)
3/4 cup butterscotch chips
Stir everything together until blended evenly.
Drop dough by tablespoonfuls onto prepared cookie sheets. Use your fingers to round and shape the cookies slightly before baking.
Bake cookies at 350 degrees, two cookie sheets at a time for 11 minutes total. Switch the cookie sheets top to bottom halfway through the baking time. Cookies will be done when edges are a light golden brown.
This recipe makes 4 dozen cookies.
*GF Flour Mixture
The GF flour mixture that I use is pretty standard. I use Authentic Foods gluten free flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice Flour (available in the amazon.com store on my blog)
2/3 cup AF Potato Starch Flour (available in my store)
1/3 cup AF Tapioca Flour (available in my store)
I make up several batches of this mixture at a time and keep it in a canister. I keep all of my other GF flours in the freezer.
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