In a small saucepan over medium-low heat, add the butter. Whisk frequently until you see brown bits start to appear, and the popping sounds slow down. Then remove from heat immediately, and transfer to a bowl to cool for about 15 minutes.

In a large bowl, combine the flour, cinnamon, baking soda and powder, and salt. Whisk together.

Once the browned butter is to room temperature, pour it into a stand mixer, being sure to scrape in all the brown bits!

Add the sugars and mix until well combined.

Mix in the egg and vanilla for 2-3 minutes until smooth.

Add the dry ingredients and mix on low until just combined, being sure to scrape down the sides of the bowl as necessary.

Fold in the butterscotch and cinnamon chips.

Wrap the dough into a ball with plastic wrap and chill in the fridge for 1-24 hours. (If chilling for 24, be sure to remove it from the fridge 1 hour before you’re ready to bake them to soften up a bit.)

Pre-heat oven to 350°F and place on a baking sheet lined with parchment paper, (I used a 1 1/2 tablespoon cookie scoop) about two inches apart.

Bake for 10 minutes, remove and allow resting for 2-3 minutes before transferring to a cooling rack. Enjoy!