Stir together the flour, baking soda, salt, ginger, & cinnamon. Set aside.
With an electric mixer, beat butter, sugar, egg, and molasses until creamy, scraping sides of bowl often.
Gradually add flour mixture to the creamed mixture, scraping bowl. Stir in the butterscotch chips. If you’re using pecans, add them too.
Chill dough for about an hour, then roll shape into walnut-sized balls (or slightly larger). Place on an ungreased non-stick or parchment-lined cookie sheet, and bake at 375 degrees for 8 to 10 minutes or until cookies appear cracked on the top. Allow cookies to cool on baking sheet for about 3 minutes, then transfer to a wire rack and let cool completely.
Makes 32 to 36 cookies