Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Set aside.

In a large mixing bowl, cream together 1 cup of softened unsalted butter, ¾ cup of light brown sugar, and ½ cup of granulated sugar for 2-3 minutes until light and fluffy.

Add 2 large eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of butter flavoring to the butter mixture. Mix on low speed until well combined.

Gradually add the dry mixture to the creamed batter, mixing on low speed until just combined. Fold in 1 cup of butterscotch chips.

Scoop the dough using a tablespoon or cookie scoop, placing them 2 inches apart on the baking sheets. Bake for 10-12 minutes until edges are golden brown.

Cool cookies on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.

Beat together ½ cup of softened unsalted butter, ½ cup of butterscotch sauce, and 2 cups of powdered sugar until light and fluffy.

In a saucepan, combine ½ cup of cream soda with 1 cup of brown sugar and simmer over medium heat for 8-10 minutes until thick. Stir in 2 tablespoons of butter and a pinch of salt.

Once cooled, frost cookies with butterscotch frosting and drizzle with caramel sauce.