Preheat the oven to 350º. Line a cookie sheet with parchment paper. Combine the oats, baking soda, salt and dry milk in a large bowl and set aside.
Using an electric mixer, cream the butter, sugars and peanut butter.
Add the eggs and vanilla and beat until blended and smooth.
Add the creamed sugar and peanut butter mixture to the oatmeal mixture and blend again. Mix well.
Add the M&Ms, chocolate chips, pretzels and peanuts and stir in by hand until blended throughout the dough.
Drop rounded scoops of dough onto your baking sheet. I used a cookie scoop, but scooped very overflowing scoops and then rounded gently by hand. Don’t pack too tightly. If you want huge cookies, use an ice cream scoop.
Bake cookies for 10-11 minutes, until the tops are starting to get brown. Do not overbake.
Allow to cool on the baking sheet for 5 minutes before moving to a cooling rack.
Serve warm and gooey, or store in an airtight container for up to a week, assuming they last that long.
