Cream; butter, peanut butter, almond butter, honey and brown sugar. Beat in eggs and vanilla.
Combine oats, baking soda, butterscotch chips and nuts. Stir into beaten mixture until combined.
Drop by spoonful onto a greased cookie sheet or parchment paper on a cookie sheet. Bake at 325F (160C) for 12 minutes or until a slight browning on top. Cool on cookie sheet for 5 minutes before removing.
If you don’t have almond butter, use all peanut butter (chunky or smooth).
Recipe can be halved, just fiddle with the peanut butter/almond butter until you get the right consistency.