Pre-measure the mix-ins for these cookies, it will make it a lot easier when the time comes to mix it. This recipe calls for three cups total of chips. I used a mixture of peanut butter chips, dark chocolate wafers (chopped), white chocolate chips, and semi-sweet chocolate chips. I did a mixture of walnuts and macadamia nuts, but you can use all of one kind or more options.

Cream 1 1/2 sticks of butter, 3/4 cup light brown sugar, and 1/2 cup white sugar in a mixer for 4 to 6 minutes until light and airy.

Add two eggs and one tablespoon of vanilla extract to the mixer and mix until fully incorporated.

In a separate bowl, combine two cups of flour, one heaping teaspoon of baking soda, and 2 teaspoons of sea salt. Mix together and then pour into the mixer. Mix only until it’s combined, it doesn’t need to be overmixed.

Add a heaping tablespoon of peanut butter and mix until just Incorporated.

Add to the mixer 1 and 1/2 cups of old-fashioned oats, the three cups of chips, and a 3/4 cup of nuts. Again, mix until just Incorporated.

Prep a tray that can fit in the refrigerator with parchment paper or a Silpat.

Using a quarter cup measuring cup, or a 2 oz scoop, Portion out the cookie dough onto the tray and put in the fridge to chill for at least 1 hour. They can stay in the fridge for up to a day prior to baking.

Preheat the oven to 350 °. Leave the cookie dough in the fridge while the oven is preheating.

Using a lined baking sheet, place 6-8 cookie dough mounds on the tray and bake for 11-13 minutes until the bottom of the cookie is turning golden brown.

Let the cookies cool for 5 minutes on the tray and then transfer to a cooling rack. Repeat for the remainder of the cookie dough. This recipe makes a generous 2 dozen cookies.