Heat the oven to 350°F. ( I used convection bake at 325°F)
Place the oats in a large bowl, sift in the flour, baking soda, baking powder, and salt; mix together. Add the dried fruits and nuts, toss together until the fruit is all covered with the flour, this will help ensure the fruits disperse into the final batter and not stick altogether. Put the chocolate chunks and chips together in a small bowl.
In a large mixing bowl, using an electric mixer, beat the butter until creamy. Add the oil (it will separate and look really ugly, but don't worry, it will all work out in the end ). Add the sugars and mix until fluffy, about 3 - 4 minutes. Add the eggs and the vanilla (I generally add my vanilla to my eggs, so I don't miss adding the vanilla). Beat until well combined, about 1 minute.
Reduce the mixer speed to medium-low and add the flour/oats mixture; beat until combined, about 1 minute, then reduce the mixer speed to low and add the chocolate chunks/chips. Mix until thoroughly combined.
Using a tablespoon scoop, place the cookies on parchment-lined cookies sheets leaving 2 inches between each scoop. Bake 12 - 14 minutes, or until the cookies have set and are slightly flattened and light brown in color. (For me, 14 minutes was the perfect time, but check the first batch at 12 to see how your oven is doing). Allow the cookies to rest on the cookie sheet for 2 - 3 minutes, then transfer to racks to cool completely.