Preheat your oven to 350°F and line two cookie sheets with parchment paper or a silicone baking mat.

In a standing mixer, beat together the softened butter, brown sugar, sugar, eggs, and vanilla extract until the mixture is fluffy and creamy.

In a separate large bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt.

Gradually add the dry ingredients into the wet mixture, beating slowly until a dough forms.

Fold in the chocolate chips, peanut butter chips, and toffee bits until evenly distributed throughout the dough.

Using a medium-sized ice cream scooper, portion the dough and weigh each ball to ensure they are 2.5 oz. Roll the dough into balls and place them onto the prepared cookie sheet.

Gently press each dough ball into a thick disk shape. Repeat this process with the remaining dough.

Bake only 8 cookies at a time, as they will spread slightly. Bake for 10-13 minutes, or until the bottoms are a light golden brown.

Let the cookies cool slightly and enjoy!