Add softened butter, granulated sugar, and brown sugar to a large mixing bowl. Beat with an electric mixer on medium speed for about 3 minutes until the mixture is light and fluffy.

Crack both eggs into the butter mixture one at a time, beating well after each addition. Add vanilla extract and mix until fully combined.

In a medium bowl, whisk together flour, baking soda, and salt.

Add the dry mixture to the wet mixture and stir until just combined.

Stir in the rolled oats using a wooden spoon or sturdy spatula.

Drop spoonfuls of creamy peanut butter throughout the dough and fold it in until streaky.

Add semi-sweet chocolate chips, milk chocolate chips, chopped peanut butter cups, and peanuts all at once and fold everything in until evenly distributed.

Line two baking sheets with parchment paper and preheat your oven to 350 degrees Fahrenheit.

Use a cookie scoop or tablespoon to drop dough onto the sheets about 2 inches apart.

Refrigerate the dough for 10 minutes, if possible.

Bake for 11 to 13 minutes until the edges are lightly golden but the centers still look slightly underbaked.

Let cookies rest on the baking sheet for 5 minutes to set slightly, then transfer to cooling racks.