Preheat the oven to 350ºF degrees and prepare 2 cookie sheets with parchment paper.

In the bowl of a stand mixer with the paddle attachment cream the butter and brown sugar on high for 2 minutes until light and fluffy.

Add in the eggs and vanilla extract and mix until fully combined and smooth. Scrape down the sides of the bowl when necessary.

Add in the flour, rolled oats, baking soda, salt, and xanthan gum (see note) into the bowl and mix on low until fully incorporated and a dough forms.

Mix in the butterscotch chips until just incorporated.

Using a 1 ½ tbsp. cookie scoop drop the cookie dough onto the parchment-lined cookie trays approximately 2 inches apart and bake for 8-10 minutes or until the edges are just barely light golden brown and the centers appear slightly under-baked.

Let the cookies cool on the tray for 10 minutes before removing them to a cookie rack to fully cool. Enjoy!