Preheat oven to 300°F. Mix together flour, baking soda and salt in a medium-size bowl. Beat togeter butter and brown sugar in a large bowl until smooth and creamy. Add eggs, molasses, vanilla and whiskey, if using, and beat well, about 1 minute. At lowspeed, beat in the flour mixture. Stir in pecans and the butterscotch and white chocolate pieces. Drop dough by rounded tablespoons, 2-inches apart, on ungreased baking sheets. Bake in preheated 300°F oven for 18 to 20 minutes or until set. Transfer cookies to rack to cool.
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