1 1/2 cups whole-wheat flour
2 cups all-purpose flour
2 cups old-fashion oats
1 tsp baking soda
1 tsp salt
2 cups unsalted butter, cut up
1 1/2 cups packed brown sugar
1 cup creamy peanut butter
4 tsp vanilla extract
2 large eggs
3 cups honey-roasted peanuts
2 pkg (10-oz each) peanut butter chips
2 pkg (8-oz each) toffee bits
In a medium bowl, whisk the flours, oats, baking soda, and salt together.
In a large bowl, using an electric mixer, beat the butter and brown sugar together at medium speed for approximately 3 minutes until light and fluffy. Beat in the peanut butter and vanilla extract. Add the eggs, one at a time; beat just until combined.
Using low speed, beat in the flour mixture just until combined. Stir in the peanuts, peanut butter chips, and toffee bits.
Cover the dough and refrigerate 2 to 3 hours up to overnight, until firm enough to shape.
Preheat oven to 375 degrees.
Cover cookie sheets with parchment paper.
Drop cookie dough by 1/4 cup of dough per cookie onto the prepared cookie sheets. Gently form dough into balls then flatten to about a 1-inch thickness. Freeze on baking sheets 10 minutes.
Bake at 375 degrees 10 to 12 minutes until light brown around the edges. Cook on a wire rack, on the cookie sheets, for 3 minutes before removing to racks to cool completely.
Yield: Approximately 36 cookies.
Note: This is my adaptation of a recipe I got some years ago from Cooking Club.