Brown the butter by placing it in a small pan, let it melt on medium heat. When it turns brown remove from heat and keep aside to cool.
In a bowl, add all the ingredients (except the egg, vanilla, and the butterscotch chips.) mix well.
Make a well in the middle of the dry ingredient mix and pour the cool butter, the egg, and vanilla, whisk well. Gently mix the dry ingredients. Now add the butterscotch chips and mix gently. Do not over mix.
The chips may not stick to the dough but that’s fine. Cover the dough and refrigerate for 15 to 20 minutes.
Preheat oven to 375F/190C. Line the baking sheet with parchment paper. Take ¼ cup from the dough and form a ball. Now tear the ball from the middle creating two balls with jagged edges from one side. Gently smush both balls together jagged side up.
Repeat the previous step to form more cookies from the dough. Place the cookies on baking sheet and bake for 10 to 11 minutes.
Cool on a cooling rack, when the cookies are completely cool store in airtight container.