Instructions

• Preheat the oven to 350°F (175°C). Line one or more large baking sheets with a Silpat or parchment paper and place an oven rack in the center position.
• In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon sea salt, 1 teaspoon baking soda, and 1 1/2 teaspoons baking powder. Set the dry mixture aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream 1 cup unsalted butter (room temperature), 1/2 cup granulated sugar, and 1 1/2 cups brown sugar until light and creamy, about 5 minutes. Scrape down the bowl as needed.
• Add 2 large eggs and 2 teaspoons vanilla extract to the creamed butter and sugars. Beat until combined, about 2 minutes. Scrape the bowl and paddle.
• Add the dry ingredients to the wet ingredients slowly, about 1/2 cup at a time, mixing on low speed after each addition. Mix just until the flour is incorporated and no large streaks of flour remain; do not overmix.
• Using a spatula, fold in 1 cup milk chocolate chips, 3/4 cup butterscotch chips, and 3/4 cup Heath Toffee Bits until evenly distributed.
• Drop about 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing the cookies about 2 inches apart. If you want more uniform cookies, use a cookie scoop.
• Bake one sheet at a time in the preheated oven for about 12 minutes, or until the edges are set and lightly golden (centers may still look slightly soft).
• Remove the baking sheet from the oven. If using extra sea salt, sprinkle it on the warm cookies to your taste. Let the cookies cool on the baking sheet for 2–3 minutes.
• Transfer the cookies to a wire cooling rack to cool completely. Repeat baking with remaining dough, allowing the baking sheet to cool between batches if necessary.