Preheat the oven to 350°F (175°C).

Place the softened butter in a medium or large mixing bowl. Add the granulated sugar, packed brown sugar, and vanilla extract. Cream the ingredients together until the mixture becomes thick and thoroughly blended, scraping the sides of the bowl when necessary.

Add the eggs individually to the creamed mixture. Stir gently after each egg until it is just incorporated before adding the next.

In a separate bowl, thoroughly combine the all-purpose flour, baking soda, and salt so the leavening and seasoning are distributed evenly.

Gradually incorporate the dry mixture into the wet ingredients. Use a spatula to mix by hand only until a cohesive dough forms, taking care not to overmix.

Fold the butterscotch chips gently into the finished cookie dough with the spatula until they are evenly dispersed.

Using a cookie scoop, measure approximately 1 tablespoon of dough per cookie. Arrange the portions on a nonstick baking sheet, leaving about 2 inches of space between each one to accommodate spreading.

Bake for 8–10 minutes, stopping when the edges have begun to brown while the centers remain soft.

Leave the baked cookies on the baking sheet for approximately 5 minutes so they can firm slightly. Transfer them afterward to a wire cooling rack and allow them to cool completely.