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In a medium saucepan, melt the nut butter, sugar, and butter over medium heat, stirring constantly, until melted and smooth.
Stir in the chocolate chips until melted (if the mixture is too cool to melt them completely, return the saucepan to low heat to help it along without bringing it to a simmer).
Add the oats, cocoa powder, vanilla, chopped nuts, and flax seeds and stir until well-combined.
Spoon it out for individual cookies or press out flat on a silicone mat or a cookie sheet then cut into pieces. Sprinkle with kosher salt, then refrigerate until set.
The cookies will keep in a tupperware-type container (layered between sheets of wax paper or parchment) in the refrigerator for a week or more.
Notes: Dutch-processed cocoa, pecans, and crunchy peanut butter are my go-to ingredients here, but you do you.