In a medium bowl, sift the flour, add the toasted oatmeal, cinnamon, baking soda and sea salt. Use a spoon to combine. Set aside.
In an electric mixing bowl attached with a paddle, cream the sugar, butter, vanilla extract and lemon juice. Start at low speed to combine the ingredients - about one minute. Increase speed to medium and continue mixing until the mixture is creamy and light in color - about five minutes.
Note: Use a spatula to scrape down the sides of the bowl occasionally.
Add the eggs - mix at low speed to incorporate the eggs - one minute. Increase speed to medium and continue mixing until the mixture is very light and creamy - four to five minutes.
Note: Use a spatula as needed to scrape down the sides of the bowl.
Add the flour mixture to the creamed sugar and butter mixture. Mix at low speed until fully combined. About one to two minutes.
Add the butterscotch chips, sea salt caramel chips and walnuts. Mix at low speed until fully incorporated. About one minute.
Remove the bowl. Line two half sheet baking pans with parchment paper. With an ice cream scoop, use one level scoop per cookie. Place on the baking pan - 12 cookies per pan, spaced evenly.
Place the pans in the oven, bottom and middle racks, and bake for 18 to 20 minutes. The cookies will be lightly brown and soft to the touch. Remove the cookies to a cooling rack. Allow to cool for 15 to 20 minutes before removing them from the baking sheet. Place the cookies directly on the cooling rack and allow to cool completely.
Note: the cookies are soft when they come out the oven so partially cooling them before removing them from the sheet pan is important - this hardens them to a removable texture.
Serve and enjoy!
Tools used in this recipe: Kitchen Aid electric mixer with paddle attachment. Medium bowl. Flour sifter or a fine-whole strainer for sifting the flour. Ice cream scoop. Two 1/2 sheet baking pans lined with parchment paper
You can substitute a hand held mixer.