Cream together the butter and sugar until light and fluffy, 3-5 minutes.
Add the egg and the extracts and mix again.
In a separate bowl, mix together the flour, spices, salt and baking powder. Add to the mixer bowl and mix to combine.
Using a 1 ½ tablespoon scoop, drop cookies onto a baking sheet lined with a silicone mat or parchment paper. (I used silicone)
Flatten each cookie slightly then bake for about 11-13 minutes or until cookies are pretty much cooked.
Using a metal measuring spoon or something similar, press indents slightly into each cookie, working quickly. Drop butterscotch chips into each indent and place back in over for about 2 minutes, or until butterscotch chips are melted.
Remove from oven and, using same measuring spoon, swirl chips to smooth out then sprinkle with maple flakes. Let cool, then serve.
*Nutritional information is an estimate and intended for informational purposes only, and not to be used as medical or dietary advice. Estimate is per serving.