In a large bowl, combine the peanut butter and the butter.

Next, add in the brown sugar and sugar and mix until combined.

Then, whisk in the eggs and vanilla extract and mix until fully incorporated.

Add the oats, baking soda and salt then gently fold until the dry ingredients have fully absorbed the peanut butter mixture.

Lastly, fold in the chocolate chips and M&M’s.

Chill the cookie dough for a minimum of 1 hour to overnight. Do not skip this step as the freshly mixed dough is too soft to work with.

Once the dough has been chilled, scoop the cookies into heaped tablespoons sized balls. Flatten each cookie into an even, 1/4 inch thick disk, to ensure they cook evenly and quickly.

Once all of the cookies have been shaped heat a large non-stick pan on a small burner, over very low heat.

Place up to 4 cookies in the pan about 1 inch apart and cover with a lid. Allow the cookies to cook in a pan over low heat for 15-17 minutes. The cookies are done when they are crisp on the bottom and just set on top. If they seem slightly underdone, don't be alarmed as they set as they cool.

Cover and store the cookies in an airtight container at room temperature for 3-4 days. Enjoy!