# What You'll Need:
→ Wet Ingredients
01 - ½ cup unsalted butter, 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
# How to Make It:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Beat butter, brown sugar, and granulated sugar together with an electric mixer on medium speed until smooth and creamy with no lumps.
03 - Add egg and vanilla extract, mixing on low speed until just combined.
04 - Whisk together flour, baking soda, and salt in a separate bowl.
05 - Add the dry ingredients to the wet mixture and mix until just incorporated; avoid overmixing.
06 - Gently fold in butterscotch chips, chocolate chips, and walnuts if using.
07 - Using a large ice cream scoop (¼ cup) for large cookies or a heaping tablespoon (2 tablespoons) for medium, drop dough onto prepared sheets, spacing appropriately; 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, until edges are lightly golden and tops just set.
09 - Allow cookies to cool on baking sheet for 5 minutes, transfer to wire rack to cool completely, then sprinkle with flaky sea salt while still warm.
10 - Store cookies in an airtight container at room temperature for up to 5 days.
