In a large frying pan, melt the butter and mix with a rubber spatula until the milk deposits separate and turn amber in color. Pour the butter into a bowl and cool until room temperature.

In a medium bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.

In a separate bowl, beat the melted butter, brown sugar, and white sugar on high speed for 2 minutes. Add in the vanilla and eggs and mix on medium until combined.

Add in the dry ingredients. Mix on low speed until combined. Fold in the butterscotch and chocolate chips until the dough is combined.

Preheat oven to 350°F (175°C). Line 2 cookie sheets with parchment paper. Let the dough sit for 10 minutes for the gluten to absorb.

Using a large cookie scoop (2 Tbsp or 2 oz), place a heaping amount of dough onto the cookie sheets, spacing them 6 per sheet.

Bake for 13-15 minutes, until the edges are golden brown. Let sit for 5 minutes on the tray before transferring to a cooling rack.