Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. First, cream together the butter, brown sugar and granulated sugar until light and fluffy. Then, combine in the creamy peanut butter. Then, stir in the egg and vanilla.
3. Measure out the baking soda, salt, all-purpose flour, and old fashioned oats. Slowly add into the wet mixture, until combined. Be sure not to overmix.
4. Use a spatula, and add in M&Ms and chocolate chips. Feel free to reserve some M&Ms for later to press into the tops of the cookie dough balls before baking. Combine well to make sure the M&Ms and chocolate chips are well dispersed throughout the batter.
5. Measure out about 2 tablespoons of dough and roll into a ball, and place onto the prepared cookie sheet about 2 inches apart. Place the most colorful side (from the M&Ms and chocolate chips) of the cookie ball facing up.
6. These cookies do not spread much, so you will want to lightly press down on the cookie. They were about 1 inch thick when I pressed mine. Add any reserved M&Ms to the tops of the cookies to add more color if needed.
7. Bake for 11-13 minutes. Cookies will still look soft. Do not wait for the browning of the cookie base as this will overbake these cookies, and cause them to be crispy.
8. Allow cookies to cool on the cookie pan for about 10 minutes before transferring to a cooling rack. This will allow the cookies to firm up as they are really soft just out of the oven.