Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
Cream butter, brown sugar, and granulated sugar for 2 minutes.
Add the eggs and vanilla and mix to combine. Scrape down the sides of the bowl with a spatula.
Add flour, oats, baking soda, cinnamon, and salt and mix to combine. Add choc chips, pb chips and toffee bits. Mix to incorporate.
Use a 1/4 cup to portion the cookie dough into balls.
Flatten each ball with the palm of your hand until it’s a thick disk. Place 6 per baking sheet. Sprinkle flaky salt over the tops. Bake for 9-11 mins, the edges should be set and lightly golden brown, the centers will still appear slightly underdone but they will continue to cook on the baking sheet.
Remove from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
For the toffee bits, you can buy toffee bits or you can make your own with chopped Heath bars.Store cookies in an airtight container at room temperature for 3-4 days.