GRIND oats in food processor or blender until fine.
COMBINE oats, flour, baking soda, salt and cinnamon in medium bowl. Stir ingredients with a fork for at least one minute to thoroughly combine; set aside.
COMBINE potato chips, pretzels, Raisinets, peanuts and white morsels in large bowl. Stir until well combined; set aside.
BEAT butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl. Beat until mixture is lighter in color and you can no longer see any sugar granules. Add eggs; beat until they are fully incorporated and the mixture has a light yellow color.
ADD flour mixture to creamed mixture in thirds; blend well. After blended, slowly add bowl of chips, pretzels, Raisinets, peanuts and morsels until thoroughly combined. Add this mixture in slowly as it will thicken up very quickly.
COVER dough with plastic wrap; refrigerate for at least 1 hour. For best results, refrigerate dough overnight.
PREHEAT oven to 375° F. Line baking sheets with parchment paper or a silicone mat. This makes removing the cookies from the baking sheet easier.
SPOON cookie dough onto prepared baking sheets using a large (2-tablespoon) ice cream scoop. Leave a 2-inch space around each cookie. Slightly flatten each scoop of dough with your palm.
BAKE for 9 to 11 minutes or until edges of cookies just start to turn golden brown . Cool on baking sheets for 2 to 3 minutes; remove to wire racks to cool completely.
STORE in an airtight container for up to a week.
Cook’s Tip: To crush the pretzels, place them inside a large, resealable plastic bag. Seal the bag while leaving a 1 to 2 inch opening at the top of the bag. Lay it on the counter and use a rolling pin to crush the pretzels into small pieces. Then pour into cup for measuring. Use this same procedure for the chips.