1
: Preheat oven to 350ºF (180ºC).
2
: Sift flour and baking powder together in a large bowl.
3
: In mixer, beat butter and sugar together at high speed until smooth. Add eggs, one at a time, beating well after each addition. Reduce speed to medium. Add vanilla, corn syrup and caramel flavoured sauce; mix until smooth. Reduce speed to low and gradually add flour/baking powder mixture and mix just until smooth. Stir in butterscotch chips and nuts. Transfer to bowl, cover and refrigerate until cold (1 – 2 hours).
4
: Roll about 2 tbsp (30 mL) batter in a ball; place on parchment paper lined baking sheets, placing each ball about 2-inches (5 cm) apart. Use the palm of your hand to flatten each ball to just over 1/8” (3 mm) thick. Bake until lightly golden, about 12 – 16 minutes. Remove cookies to wire rack to cool and crisp up (for crispier cookies, let stand several hours or longer).