Step 1

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

Step 2

In the large bowl of a stand mixer, beat the butter, peanut butter, and sugars on medium-high speed for 2 minutes until creamy and light.

Step 3

Add eggs and vanilla and beat again, scraping the sides and bottom of the bowl until everything is combined.

Step 4

Add the oats, flour, baking soda, and salt. Mix just until combined.

Step 5

Stir in 3/4 cup each of the mini m&m's and chocolate chips.

Step 6

Use a large 1/4 cup cookie scoop to scoop mounds of cookie dough onto the prepared baking sheets, about 8 cookies per sheet. Space them out so they can spread a bit without touching. Press the reserved m&m's into the tops of each cookie.

Step 7

Bake for 10 minutes, just until set around the edges. Do NOT overbake these cookies. They may look slightly underdone, but they will continue to set up on the pan. Immediately press a few of the reserved chocolate chips into the top of each cookie. Transfer the cookies to a wire rack to cool completely.