1 cup butter or margarine, softened
½ cup sugar
½ cup firmly packed brown sugar
2 egg yolks
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup rolled oats
½ cup finely chopped nuts
½ cup flaked coconut
1 12-ounce package butterscotch morsels

½ cup finely chopped nuts

Preheat oven to 350°F.  Spray a 15x10-inch jelly-roll pan with non-stick vegetable spray.

In a large mixing bowl, beat butter and sugars until light and fluffy.  Add egg yolks and vanilla; beat thoroughly.  Blend in flour.  Stir in oats, nuts, and coconut.  Spread in prepared jelly-roll pan.

Bake for 20 minutes; cool on a wire rack.

In a double boiler, melt butterscotch morsels; remove from heat.  Spread evenly over the cookie layer.  Sprinkle with remaining nuts.  Cut into 2x1-inch bars.

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