Step 1

Line a work surface with parchment paper. Add the quick-cooking oats to a large mixing bowl then set aside.

Step 2

Melt butter in a saucepan over medium heat. Stir in sugar, salt and milk then bring to a boil over medium-high heat, stirring frequently. Once boiling, cook mixture for 1 full minute. Remove from heat immediately. Do not let mixture boil longer than 1 minute.

Step 3

Add peanut butter and vanilla to the saucepan then stir until peanut butter is melted. Pour mixture into the mixing bowl with oats then gently stir until well combined.

Step 4

Using a cookie scoop or two tablespoons (I use a 1½ inch cookie scoop), scoop portions of dough onto parchment paper. Flatten each cookie portion slightly to resemble the shape of a traditional baked cookie.

Step 5

Once all the dough has been portioned out, starting with the first cookie and working through to the last (coolest to warmest), place M&Ms and chocolate chips onto each cookie (see notes for tips).

Step 6

Allow cookies to completely cool and set-up then move to an air-tight container to store.