One of my first memories in the kitchen was of baking cookies. Even though my baking endeavors often involved a Betty Crocker box mix, I was always proud of the achievement. Despite not doing any "real" baking, it was my first experience with the accomplishment that comes from cooking. I know I'm not the only one who feels like a more legitimate and powerful human being after making a pie or conquering an especially difficult recipe. This is why failed recipes hurt...so bad.

The challenges of the kitchen are my favorite kind. Although I've had failures (many) and infamous defeats (bagels), I believe the gluten-free battlefield is one that makes us stronger. We can try to avoid mistakes, but sometimes the dough doesn't rise. So, when I experience those baking-disasters or recipe heart-ache, I turn to this fail-safe recipe that never lets me down. There's nothing butterscotch and sea salt can't fix.

BUTTERSCOTCH CHOCOLATE CHUNK SEA SALT COOKIES (Gluten-free)

1 cup all purpose gluten-free flour (I used Bob’s)

2/3 cup oat flour

1/2 teaspoon baking soda

1 teaspoon xanthum gum

1 teaspoon maldon sea salt (and more for topping)

1/2 cup hazelnuts, chopped

6 tablespoons butter, melted

3/4 cup brown sugar

2 tablespoons agave nectar or maple syrup

1 egg

1 teaspoon vanilla extract

1 cup semisweet chocolate chips or 8 oz. chopped bittersweet chocolate

1/3 cup butterscotch chips, chopped

1. Preheat the oven to 350 degrees. Whisk together both flours, baking soda, and xanthum gum. Once mixture is combined well, add the sugar, salt, chocolate chips, nuts and butterscotch. Mix well.

2. In another bowl, combine agave, butter, egg and vanilla extract. Mix well before combining with dry mixture.

3. Since there are so many “chunks” in this recipe, you may find it a little dry, but don’t panic. Mixture should be moist enough to pack into shape and bake. Use a measuring spoon or your hands to shape cookies and add to baking sheet lined with parchment paper . Bake cookies for 12-14 minutes or until they are golden brown and hold their shape. This recipe makes approximately 24 cookies.