Preheat oven to 375 degrees Fahrenheit. Combine flour, baking soda and salt in bowl. (I usually sift all my dry ingredients to get all lumps out, if any).

Beat butter, brown sugar, granulated sugar and vanilla extract in large mixing bowl until creamy. Add eggs to mixture, one at a time.

With mixture on low speed, gradually beat in flour mixture in 3 separate batches until everything is just about mixed.

*At this point I'll take my spatula and scoop up the bottom of the bowl and do one last "beat" to get everything incorporated.

Mix in your butter-scotch chips with your spatula until they're all mixed in evenly.

Take dough out of bowl and wrap in plastic wrap. Let rest in refrigerator for about 30 min.

When ready, roll tablespoon size dough pieces (I use a melon baller) and place on baking sheet with parchment paper (or whatever else you use that doesn't make cookies stick).

Bake for about 9 minutes until slightly puffed up and golden brown.

* My oven seems to always be ready at 7 min, so I already set my timer for 7 min to check and go from there.

Let cool on cookie sheet for a few minutes and then place on wire wrack to cool completely.