Preheat oven to 375.
Combine flour and baking soda in a small bowl; set aside.
Cream butter, sugar, salt and vanilla in a large mixing bowl on medium speed until light. Beat in egg until fluffy. Reduce speed to low, add flour one cup at a time, just until combined. Stir in pecans and butterscotch chips.
With a small scoop or 2 teaspoons, form small balls of dough less than one inch in diameter. Place on parchment lined or ungreased baking sheets, allowing 2 inches between cookies. Flatten balls with the bottom of a glass to about 1/4-inch in height. Bake for 8-10 minutes or until they begin to brown around edges. Tops should remain pale. Transfer to racks to cool. Store in airtight container.
3 Points Plus per Serving