Step 1

Prep: Heat oven to 350° F. These cookies don't require any chilling! Line a few cookie sheets with parchment paper or silicone baking mats.

Step 2

Make the Cookie Dough: Cream the butter in a very large mixing bowl, with an electric mixer on high speed until well creamed. Add the peanut butter and mix until creamed with the butter. Add the sugars and mix on high until creamed with the butters, at least 1 minute. Add eggs and vanilla and mix until just combined. Add the flour, salt, and baking soda and mix just until the dry ingredients disappear into the dough, scraping the sides of the bowl to get everything incorporated. Add the oats, m&ms, and chocolate chips last, and mix on low speed to distribute throughout the dough.

Step 3

Scoop into Balls: Scoop the dough into balls using a large cookie scoop. Be sure to use one that holds 4 tbsp of dough, or use a scale to weigh your dough into balls that are 4 ounces each. (Here's the scoop I use - it's actually an ice cream scoop but it works perfectly!)

Step 4

Bake: Place the dough balls on your lined cookie sheets, leaving a couple inches of space between each. I can fit about 6 on a cookie sheet. Bake for 8-9 minutes. The edges will seem set, but the cookies will not have spread -that's normal with this recipe! Use the back of a measuring cup to flatten the cookies out a bit.

Step 5

Serve + Store: Enjoy immediately! Or, as soon as they're cool enough to handle, but these are fabulous warm from the oven! Let cookies cool on a cooling rack completely before storing in an airtight container. Cookies last 3-5 days at room temp.

Step 6

Make-Ahead Tips: Cookie dough can be made, scooped into balls, and kept in an airtight container in the fridge for 1-3 days, and baked as desired. Cookie dough balls can also be frozen in an airtight container for about 2 months. No need to thaw - simply bake from frozen for the same time as directed above.