Pre heat the oven to 350 degrees. Cream together butter and both sugars until smooth and fluffy. Do not miss this step and make sure it is nice and fluffy. Add in the eggs 1 at a time, mixing in between additions. Then mix in the vanilla.

In a sifter, add the flour, baking soda, kosher salt and sift altogether. This helps keep the cookies light. If you want a cakier cookie, mix with the mixer until combined. You will get a slightly drier mix. If you want a flatter, chewier cookie just mix until combined with a rubber spatula.

Add in the butterscotch chips and mix just until combined.

Scoop the dough into the cookie size you desire. I use the small cookie scoop, it is about 2-3 tbsp of dough. Chill in the fridge for about 20-30 minutes before baking.

Bake the cookies for about 10-12 minutes or until the edges are slightly brown and the middle looks cooked. Do not over bake, they will continue to cook slightly as they cool.

Let them cool on the cookie sheet for about 3-5 minutes and then transfer them to a wire rack to finish cooling. Devour completely or have a few and store the rest in an air tight container. Enjoy!