Preheat the oven to 375°F. Line two heavy-duty metal baking sheets with parchment paper or fiberglass silicone baking mats (Silpats).

In a medium bowl, vigorously whisk together the flour, table salt, and baking soda to ensure the leavening agents are perfectly distributed.

In the bowl of an electric stand mixer, combine the softened margarine, smooth peanut butter, granulated sugar, and dark brown sugar. Beat on medium-high speed until the mixture becomes highly aerated, pale, and fluffy. (Using margarine limits the spread of the cookie, ensuring a thick, chunky architecture).

Reduce the mixer speed to low and stream in the eggs and pure vanilla extract, mixing until completely unified and smooth.

Gradually fold the dry flour mixture into the wet peanut butter emulsion. Mix only until the flour is just combined to prevent overworking the gluten, which leads to tough cookies.

Remove the bowl from the mixer. Using a heavy wooden spoon, aggressively fold the rolled oats, chopped peanuts, semi-sweet chocolate chips, and chopped white chocolate into the dense dough until the heavy inclusions are evenly suspended throughout the matrix.

Use a heavy-duty ice cream scoop to drop rounded tablespoons of the batter onto the prepared baking sheets, forming 2-inch balls. Leave 2 inches of space between each.

Using the palm of your hand, gently flatten the top of each cookie slightly to encourage even baking.

Bake in the preheated oven until the cookies are puffed and deeply golden brown on the edges, about 10 to 12 minutes.

Do not move the cookies immediately. Allow them to cool directly on the hot baking sheets for 5 minutes. This critical resting phase allows the dense, chocolate-heavy crumb to structurally set before transferring them to a wire rack to cool completely.