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

1. Whisk flour, baking powder, and salt. Set aside.
2. Using a hand mixer or stand mixer with the paddle attachment, beat butter with sugars and vanilla until fluffy, about a minute.
3. Mix in the egg.
4. 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.)
5. At the end, mix in the chocolate chips and butterscotch chips.
6. 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.
7. Place them on a parchment-lined baking tray, leaving about 2 inches between each cookie.
8. Bake at 350F on the middle rack for 12-14 minutes.
9. Let them cool on the baking tray for 5 minutes, then transfer to a wired rack to completely cool. Enjoy!