Preheat oven to 350 degrees F.

Using your hand or stand mixer, add the butter and both sugars. Mix until light and fluffy, about 3-5 minutes.

Add in peanut butter, eggs and vanilla extract. Mix until eggs are incorporated and everything is mixed well.

In a medium bowl, add the baking soda, flour, cinnamon and oats. Stir to mix ingredients together.

With your stand or hand mixer on a low speed, slowly add in the flour mixture and mix until just incorporated.

Stir in candy-coated milk chocolate pieces and chocolate chips.

Drop by tablespoonfuls onto a cookie sheet.

Bake in preheated oven for 12 minutes. Place the cookie sheet on a hot pot and let sit for 3-5 minutes. Place cookies on a wire rack and let cool.

Store in an air tight container and cookies will stay fresh for 3-5 days. Enjoy!