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Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 4 minutes. Reduce the speed to medium-low and add the eggs one at a time, beating until blended after each addition. Add the vanilla and beat until well incorporated.
In a medium bowl, whisk together the flour, salt, and baking soda. Slowly add the flour mixture to the mixer and beat until incorporated. Reduce the speed to low, add the oats, chocolate chips, peanut butter chips, and walnuts and beat until incorporated, 15 to 20 seconds.
Using a 2-ounce cookie scoop, scoop the dough onto one of the prepared baking sheets, placing the scoops side by side. Refrigerate for at least 30 minutes.
Baking in batches, and leaving the dough balls in the refrigerator until needed, set the dough balls 3 inches apart on the second prepared baking sheet and bake until browned, 13 to 15 minutes. Let cool on the baking sheet for about 10 minutes. Repeat with the remaining cookies.
Store in an airtight container at room temperature for up to 5 days.