In a large bowl, whisk together the flour, baking soda, and salt.
In the bowl of a stand mixer, cream together the sugar, brown sugar, and butter until light and fluffy, about 3–4 minutes. Alternatively, you can use a handheld mixer.
Add in the eggs and beat until combined. Scrape down the sides of the bowl with a spatula, if necessary.
Add the flour mixture, and beat until just combined.
Stir in the corn flakes, oats, and peanuts.
Refrigerate the dough for at least one hour, or up to 48 hours.
Preheat oven to 375°F.
Scoop the dough into 2 tablespoon sized balls, and place 2 inches apart on a baking sheet.
Bake for 10–12 minutes, or until light golden brown on the edges.
Let cool for 5 minutes on the pan, then remove and place the cookies on a wire rack to cool.
Notes
The cookies can be stored in an airtight container at room temperature for up to one week. They can also be frozen in a resealable freezer bag for up to 3 months. You can use honey roasted peanuts, salted peanuts, or unsalted peanuts—whatever you like!