• Preheat your oven to 350 F, and prepare large rimmed baking sheets with parchment paper.
• Add the flour, baking soda, baking powder, cinnamon, and salt into a medium or large mixing bowl and whisk to evenly combine.
  2½ cup Flour, 1 teaspoon Baking soda, 1 teaspoon Baking powder, ¾ teaspoon Salt, ¼ teaspoon Cinnamon
• In another large mixing bowl, add the melted butter, brown sugar, and granulated sugar.
  1 cup Butter, 1 cup Brown sugar, ⅔ cup Sugar
• Cream the butter and sugars for 3 minutes, or until light and thick.
• Mix in the eggs and the vanilla, combining well.
  2 large Egg, 2 Vanilla extract
• Mix ½ of the dry ingredients into the creamed butter and sugar mixture on low until most is incorporated, then add in the second ½ of the flour and mix until you only see slight streaks of the flour.
• Stir in the chocolate chips, butterscotch chips, and optional nuts. Mix until evenly distributed in the dough.
  12 oz Chocolate chips, 12 oz Butterscotch chips, ¾ cup Pecans
• Chill the cookie dough for 30 minutes.

Bake and Cool the Cookies

• After chilling 30 minutes, scoop the cookie dough in 2 tablespoon balls and place six on the baking sheet.
• Bake for 10-12 minutes in the preheated oven.
• Remove and sprinkle a few flakes of sea salt on top of each cookie, pressing it down into the soft tops.
  tsp Sea Salt
• Allow to cool for 5 minutes before transferring to a cooling rack. Enjoy!