# What You Need:
→ Wet Ingredients
01 - ½ cup unsalted butter, chilled or at room temperature
02 - ¼ cup packed brown sugar
03 - ½ cup granulated sugar
04 - 1 large egg
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 1½ cups all-purpose flour
07 - 1 teaspoon baking soda
08 - ½ teaspoon salt
→ Mix-Ins
09 - 1 cup butterscotch chips
10 - 1 cup semisweet chocolate chips
11 - ½ cup chopped walnuts (optional)
→ Finishing
12 - Flaky sea salt for sprinkling
# Step-by-Step Directions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar until smooth and creamy without lumps.
03 - Add the egg and vanilla extract; mix on low speed until just combined.
04 - In a separate bowl, whisk together flour, baking soda, and salt.
05 - Gradually add the dry ingredients to the wet mixture, folding gently to combine without overmixing.
06 - Carefully fold in the butterscotch chips, chocolate chips, and walnuts if using.
07 - Using a large ice cream scoop (¼ cup) for large cookies or heaping tablespoon (2 tablespoons) for medium, drop dough evenly spaced on prepared sheets. Optionally press extra chips on top.
08 - Bake one sheet at a time: medium cookies for 8–10 minutes; large cookies for 10–13 minutes. Cookies are done when edges are light golden and tops set.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle warm cookies with flaky sea salt.
10 - Store cooled cookies in an airtight container at room temperature for up to 5 days.
