Preheat oven to 350 degrees. In a large bowl, cream together the butter, shortening, granulated sugar and brown sugar. Add the peanut butter, eggs and vanilla. Mix until well blended. Add salt, baking soda, flax, oat flour and oats; mix well. Add flour and mix until just incorporated. Stir in pecans, butterscotch chips and chocolate chunks. Scoop cookie dough out by rounded tablespoons onto lined baking sheets. Sprinkle each dough ball with a light dusting of sea salt. Bake cookies in a preheated oven for 10-11 minutes or until the edges are just beginning to brown. Remove cookies from oven and cool on baking sheets for 10 minutes. Transfer cookies to a wire rack to finish cooling. Keep cookies for up to 4 days in an airtight container.