Preheat oven to 350 degrees Fahrenheit. Cream butter and both sugars for 3 minutes on medium speed, scraping the bowl halfway through.
In a small bowl combine your gluten free flour, baking soda, salt and oats. Use a fork to thoroughly mix together.
Add the egg to the butter mixture and beat on medium speed until well combined.
Add the bowl of dry ingredients to the butter mixture and beat together until thoroughly combined. Add 1 ¼ cup of chocolate chips to the bowl and beat again just for a second until the chocolate chips are mixed evenly throughout the batter.
Using a small cookie portion scoop (or spoon) place 6 scoops of dough evenly spaced apart on a silpat (or parchment paper) lined sheet pan. They do spread so give them some space.
Bake for 10 to 11 minutes until the edges are golden brown and the center is light and looks slightly underdone.
You want the edges to be brown but not the centers. The centers will look a little under baked but will set up as they cool. The entire cookie should not be golden brown. if so it is over baked.