Makes about 6 dozen cookies
3 1/2 cups all-purpose flour
2 cups old fashioned oats
1 teaspoon baking soda
1 teaspoon salt
2 cups unsalted butter, chilled, cut up
1 1/2 cups packed light brown sugar
1 cup creamy peanut butter
4 teaspoons vanilla extract
3 cups honey-roasted peanuts
2 (10 oz) pkg. peanut butter chips
2 (8 oz) pkg. toffee bits or 12 (1.4 oz.) bars milk chocolate toffee, such as Heath bars, chopped
Whisk flour, oats, baking soda and salt in medium bowl.
Beat butter and brown sugar in large bowl at medium speed 3 minutes or until light and fluffy. Beat in peanut butter and vanilla. Add eggs one at a time, beating just until combined. At low speed, beat in flour mixture just until combined.
Stir in peanuts, peanut butter chips and toffee bits. Cover and refrigerate 2 to 3 hours or overnight.
Preheat oven to 375 degrees F. Line cookie sheet with parchment paper. Gently form into balls and flatten slightly to about ½- to ¾- inch thickness. Freeze dough on baking sheets for 10 minutes or until firm. Bake about 12 minutes or until light brown on edges. Cool on baking sheet on wire rack 3 minutes. Place cookies on rack to cool completely before storing.