Preheat the oven to 375°F. Line two baking sheets with parchment.

Grind in a blender or food processor until they've turned to a coarse powder:

• 2 ½ cups rolled oats old-fashioned or quick-cooking

Mix in and set aside:

• 2 cups unbleached all-purpose flour
• 1 teaspoons baking powder
• 1 teaspoons baking soda
• ¾ teaspoons salt

In a stand mixer beat together:

• 16 tablespoons (two sticks) unsalted butter softened
• 1 cup granulated sugar
• 1 cup brown sugar

Beat in:

• 2 large eggs
• 2 teaspoons vanilla extract

Mix the oat/flour mixture into the butter/sugar/egg mixture

Stir in:

• 1 ⅓ cup semisweet chocolate chips
• 1 ⅓ cup butterscotch chips
• ½ to 1 cup chopped walnuts or pecans

Drop the dough by tablespoonfuls onto the prepared baking sheets; a tablespoon cookie scoop works well here. Leave about 1 1/2" between each ball of dough; the cookies will spread.

Bake the cookies for 14 to 15 minutes, or until they're very lightly browned. Remove them from the oven, and cool right on the pans. If you need the pans for the next batch, transfer the cookies to a rack to cool.