PREHEAT YOUR OVEN TO 410 DEGREES F. I RECOMMEND LINING YOUR BAKING SHEETS WITH PARCHMENT PAPER.

IN A LARGE BOWL OR YOUR STAND MIXER BOWL, COMBINE THE BUTTER AND BOTH SUGARS ON MEDIUM SPEED FOR ABOUT A MINUTE & THEN ON HIGH SPEED FOR AN ADDITIONAL 30 SECONDS. THE MIXTURE WILL BE LIGHT AND FLUFFY.

BEAT IN THE EGGS AND VANILLA FOR ABOUT 30 SECONDS ON MEDIUM SPEED.

MIX IN THE CORNSTARCH, BAKING SODA, SALT, CAKE FLOUR AND ALL-PURPOSE FLOUR ON LOW SPEED UNTIL IT’S JUST INCORPORATED – YOU DON’T WANT TO OVER MIX OR MIX AT TOO HIGH OF A SPEED.

GENTLY STIR IN THE CHOCOLATE CHIPS, BUTTERSCOTCH CHIPS, PECANS AND PEANUTS. PUT THE DOUGH IN THE REFRIGERATOR FOR ABOUT 15 MINUTES.

USE A LARGE COOKIE SCOOP TO PORTION OUT THE DOUGH – YOU WANT THE DOUGH TO STAY KIND OF LOOSE & NOT COMPACTED. DON’T USE YOUR HANDS TO ROLL IT INTO A BALL OR PRESS TO HARD WITH THE SCOOP. THEY’LL LOOK KIND OF RUSTIC. PLACE THE COOKIES ABOUT 2” APART ON THE BAKING SHEET.

BAKE FOR ABOUT 8 MINUTES ON THE MIDDLE RACK OF THE OVEN. THE COOKIES WILL LOOK COOKED BUT YOU DON’T WANT THEM TO START BROWNING TOO MUCH – THE GOAL IS FOR THE OUTSIDE TO BE SOFT AND THE INSIDE TO BE SLIGHTLY UNDERDONE. YOU DON’T WANT TO OVER-BAKE THEM – THEY’LL KEEP COOKING EVEN AFTER YOU PULL THEM OUT OF THE OVEN.

THE COOKIES WILL BE DELICATE WHILE THEY COOL, SO ALL THEM TO COOL OFF COMPLETELY ON THE BAKING SHEET BEFORE REMOVING THEM TO SERVE OR STORE.