Combine the flour and baking soda in a bowl, and then carefully spoon it into a one-litre mason jar. Now carefully add the brown sugar to the jar and gently press it until level. Now, layering them separately, add the semi-sweet chocolate chips, butterscotch chips and white chocolate chips to the jar. Tightly seal the jar, label and decorate as desired.
Place an oven rack in the middle position. Preheat the oven to 325°F. Line two large baking sheets with parchment paper.
Place the butter and vanilla it a bowl and beat until lightened. Beat in the eggs, one at a time. Add the cookie mix in the jar and mix until well combined.
Drop 2 Tbsp. amounts of the dough on the baking sheets, spacing them about 3-inches apart. Bake the cookies, one sheet at a time, for 15 minutes, or until golden brown. Cool on a rack, then store in an airtight container at room temperature for up to two weeks.