Using an electric mixer, cream sugars and butter for 2 to 3 minutes until light and fluffy.
Mix in peanut butter.
Beat in eggs one at a time. Scrape sides of bowl as needed.
Beat in vanilla. Set aside.
In a separate bowl whisk together baking soda, flour and salt.
Slowly add dry ingredients to wet. Mix on low speed until just combined.
Using a spoon, stir in quick oats, 3/4 cup of M&M's and chocolate chips.
Cover bowl with plastic wrap and chill in the refrigerator for 30 minutes.
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment and set aside.
Scoop chilled dough with a large, 2.5 Tablespoon cookie scoop then place dough balls on cookie sheets spaced 2 inches apart.
Bake for 11 to 12 minutes until edges are slightly golden and centers are still soft.
Remove cookies from oven and top with remaining M&M's
Allow cookies to cool on the baking sheet for 10 minutes then transfer to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to a week.
