Preheat the oven to 350°F and line two baking sheets with parchment paper, keeping the paper flat so the cookies bake evenly (visual cue: parchment fully covers the sheet).

Beat the creamy peanut butter, brown sugar, and granulated sugar together in a large bowl until combined and glossy (visual cue: no dry sugar pockets remain).

Add the large eggs, vanilla extract, and baking soda, then mix until smooth (visual cue: the mixture looks uniform and thick).

Stir in the quick-cooking oats until fully incorporated (visual cue: oats are evenly distributed and the dough looks thicker).

Fold in the M&Ms (red, white, and blue for patriotic version), chocolate chips, and mini chocolate chips so they are visible throughout the dough (visual cue: colorful bits and chips are dotted in every scoop).

Scoop dough into 2-tablespoon balls and place them 2 inches apart on the prepared baking sheets, flattening slightly with your palm (visual cue: discs are about the same thickness).

Bake for 10–12 minutes until the edges are set but the centers still look slightly underdone (visual cue: centers appear soft and not fully browned).

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack so they firm up as they cool (visual cue: cookies hold their shape when gently nudged).