1️⃣ Preheat & Prep
Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.

2️⃣ Cream the Base
In a stand mixer with paddle attachment, cream together butter, sugars, and peanut butter on medium-high speed for about 3 minutes until light and fluffy. Scrape down the bowl as needed.

3️⃣ Add Eggs & Vanilla
Add the egg and yolk one at a time, mixing on low until just combined. Add vanilla and mix until incorporated.

4️⃣ Mix Dry Ingredients
In a separate bowl, whisk together the flour, oats, baking soda, and salt.

5️⃣ Combine Wet & Dry
Gradually add the dry mixture to the wet mixture and beat until the dough just comes together. Avoid over-mixing.

6️⃣ Fold in the Fun
Using a spatula, gently fold in the M&M’s, semi-sweet chocolate chips, and white chocolate chips.

7️⃣ Scoop & Shape
Scoop dough into 2-tablespoon portions and place on the prepared baking sheets. For uniform cookies, weigh each dough ball (2 oz recommended).

8️⃣ Bake
Bake for 9–11 minutes or until edges are golden brown and centers are still slightly soft and puffy.

9️⃣ Cookie Drop Method (Optional)
Halfway through baking, lift the baking sheet slightly and let it drop to encourage flattening. Repeat when they come out of the oven for a chewier, flatter texture with gooey chocolate pockets.

🔟 Cool
Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.