Start by gathering and measuring all the ingredients. This step saves you time later and helps in managing the baking process smoothly.

In a large mixing bowl, combine the softened butter and margarine. Use an electric mixer to cream them until light and fluffy. Gradually add in the granulated sugar while continuing to mix. You want a smooth, airy consistency.

Next, add the corn syrup, vanilla extract, and butter flavoring to your mixture. Toss in that large egg too. Keep beating until everything is well incorporated.

In another bowl, whisk together the flour, baking soda, sea salt, and ground cinnamon. Mix until it’s fully combined, ensuring your dry ingredients are evenly distributed.

Gradually add the dry mixture to the wet mixture. Blend until just combined. It’s important not to overmix, as this can lead to tougher cookies.

If you want a nutty flavor or a bit of crunch, fold in the finely chopped nuts at this point. Pecans or walnuts work great, but you can use any kind you like.

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling helps the cookies retain their shape during baking.

While the dough chills, preheat your oven to 350°F (175°C). This will ensure your cookies start baking immediately when ready.

Once the dough is chilled, scoop out tablespoon-sized portions and place them on parchment-lined baking sheets. Leave enough space between each cookie, as they will spread during baking.

Pop your sheets into the oven and bake for about 12-15 minutes or until the edges turn golden. Keep an eye on them! You'll want the centers to remain soft but just set.

Take them out and let them cool on the baking sheet for a few minutes before transferring to a wire rack. Patience is key! Let them cool completely so you can enjoy that chewy goodness.