Ingredients:

• 2 and 1/3 Cup Flour
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 14 Tablespoons Unsalted Butter (Softened)
• 1 cup + 2 Tablespoon dark brown sugar
• 1/2 cup sugar
• 2 Teaspoons Vanilla
• 2 Eggs
• 1 cup Milk Chocolate Chips
• 1 cup Butterscotch Chips
• 1/2 cup Butterfinger pieces

Directions:

1. Preheat oven to 375 degrees. Line 2 baking sheets with silicon mats or parchment paper if you don’t have silicon mats.
2. In a bowl, whisk together the flour, baking soda and salt.
3. In a stand mixer with the paddle attachment, add the butter, brown sugar and sugar and beat on medium speed for about 2 minutes.
4. Add in the vanilla and beat until combined.
5. Add in the eggs, one at a time, beating till each egg is combined.
6. Mix the flour mixture into the wet ingredients using a spatula.
7. Fold in the milk chocolate and butterscotch chips and Butterfinger pieces.
8. Using an ice cream scoop, scoop the cookie dough onto the baking sheets leaving some room between each cookie.
9. Bake for 10 minutes, one baking sheet at a time.
10. Let cool on the baking sheets for 10 minutes before transferring to a wire rack.

Makes about 18 Cookies.