Preheat oven to 350°. Grease or line baking sheets.
Melt semisweet chips in a double boiler or in the microwave. Set aside to cool.
Combine flour, baking soda, salt, and oats in a medium bowl. Set aside.
In a large bowl, mix oil, brown sugar, eggs, milk, and vanilla using an electric mixer. Mix in melted chocolate. Gradually add dry ingredients until combined. Stir in pecans and butterscotch chips.
Form dough into rounded teaspoons. Place cookies 2 inches apart on baking sheet. Bake 7-9 minutes. The centers will still be soft but will harden as they cool. Cool on baking sheets 3-4 minutes. Then, move to cooling racks to cool completely.
Makes 4 dozen 2-inch cookies.