In the bowl of a stand or hand mixer, combine the butter, coconut oil, brown sugar and white sugar. Beat until smooth and fully incorporated. Add the vanilla and eggs and beat on medium until light and fluffy, about 2-3 minutes.
Add the dry ingredients to the bowl. Mix until fully incorporated. Add the oats and butterscotch chips and mix on low until combined.
Refrigerate the dough for 1 hour.
Preheat the oven to 350F. Line 2 baking sheets with parchment paper or a silicone mat. Scoop out 2 tablespoon-size rounds and bake for 12-15 minutes. Cool on the pan for 2 minutes, then transfer to a wire rack to continue cooling. Enjoy!
Be sure to use gluten-free butterscotch chips. I like Guittard butterscotch chips best because they are gluten-free and have a good flavor. MAKE IT NUT-FREE: Add an additional ¼ cup gluten-free 1:1 baking flour in place of the almond flour. It is very important to let this dough sit in the refrigerator for at least an hour before baking.This allows the cookie dough to absorb the gluten-free flours so the cookies won't have a grainy taste. It also allows the butter and coconut oil to solidify so the cookies won't spread too much during baking.This dough freezes great!Just scoop rounds of the dough onto a parchment lined baking sheet and freeze. The frozen dough balls can be baked directly out of the freezer. Just add 1-2 minutes to the bake time.