In a large bowl, cream together the butter, brown sugar, and sugar, for about a minute, until well combined.
Add the peanut butter, egg, vanilla extract, and salt, and mix until smooth and combined.
Add the flour and baking soda, and mix until the flour has almost disappeared.
Add the chocolate chips, chocolate candies, and oats, and mix until evenly distributed and the flour has been incorporated. Do not overmix.
Use a #20 3T large cookie scoop to portion scoops out on a silicone mat lined or parchment paper lined baking sheet, 9 per half sheet pan (you will have two trays).
Bake for 11-13 minutes, until the cookies are slightly golden on the edges, but still soft in the middle. You want to pull them just before they seem done, as they will continue to cook on the sheet pan as they cool.
Let them cool on the pan, and you can enjoy them slightly warm or after they've cooled. Enjoy!
*I use the creamy, spreadable peanut butter. Not the one with hydrogenated oil in it, but the ones where a touch of extra oil is added to give it a smooth texture. My guess is natural peanut butter would work just fine here too.**If you don't have quick cooking oats, you can pulse old fashioned oats in a food processor several times to cut them into smaller pieces.