(For visual directions, see the step-by-step section above.)

• Whisk flour, baking powder, and salt. Set aside.
• Using a hand mixer or stand mixer with the paddle attachment, beat butter with sugars and vanilla until fluffy, about a minute.
• Mix in the egg.
• Add the flour mixture and beat until incorporated. (If using a hand mixer, it’s easier to switch using a silicon or wooden spatulа or even your hands, as it can get hard to keep it all in the bowl without shooting out of it.)
• At the end, mix in the chocolate chips and butterscotch chips.
• Form golf-size balls using a spoon or ice cream scooper. Cover them with plastic wrap and refrigerate them for at least 1 hour or overnight. You can also freeze them at this stage if you are not planning to bake them within 24 hours.
• Place them on a parchment-lined baking tray, leaving about 2 inches between each cookie.
• Bake at 350F on the middle rack for 12-14 minutes.
• Let them cool on the baking tray for 5 minutes, then transfer to a wired rack to completely cool. Enjoy!