Directions:

In a large mixing bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars for 1 to 2 minutes or until well combined. Incorporate the eggs, one at a time, then vanilla extract and mix well.

Slowly add the flour mixture on low speed and continue mixing until just combined. Scrape down the sides of the bowl as needed. Add in the butterscotch chips, pecans, and white chocolate chips (if using).

Cover with plastic wrap and refrigerate the dough for 30 minutes or up to 2 days.

When ready to bake, preheat the oven to 350 degrees F and line two baking sheets with parchment paper. With the dough chilled, scoop out rounded tablespoon-sized balls of the cookie dough onto the prepared sheets leaving space in between each cookie dough ball.

Bake, one prepared sheet at a time, in the oven for 10 to 12 minutes or until the edges of the cookies are lightly golden brown and the top is set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.