Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.

Add the eggs and vanilla extract to the butter-sugar mixture, mixing on low speed until fully incorporated, about 1 minute.

Whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt in a separate bowl.

Gradually mix the dry ingredients into the wet batter until just combined, avoiding overmixing.

Fold in the rolled oats, chocolate chips, chocolate chunks, and chopped nuts carefully without overmixing.

Using a cookie scoop or tablespoon, portion the dough onto prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 8-9 minutes until the tops are golden and the centers are still soft.

Let the cookies rest on the baking sheets for a few minutes before transferring to a wire rack to cool completely.