Adjust oven rack to middle position and preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper and set aside.
Combine flour, light brown sugar, raw cane sugar, salt, and baking soda. Pulse until well-combined in the food processor.
Add cold butter and pulse to form a dry and powdery mix. Make sure not to over pulse to melt the butter.
Follow with chocolate and butterscotch chips an pulse 3 times to combine. Transfer to a mixing bowl.
Beat egg and vanilla extract together and pour into the mixture. Mix well to combine. At this point it will be a crumbly mixture.
Once the wet ingredients have been absorbed, knead mixture by hand until it comes together like classic dough. This dough can be refrigerated for a week or frozen for up to 3 months.
Portion out with a tablespoon ice cream scoop on to the baking sheet. Leave about 2 inches all around each scoop as the cookies will grow in the oven.
Bake for 13- 15 minutes till you see the sides turn the beautiful golden brown.
Pull out and let cool on the sheets - it is tempting, I tried and lost a cookie :( so stay strong.