Directions

• Step 1
  Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
• Step 2
  In medium bowl, whisk flour, baking soda and salt.
• Step 3
  In large mixing bowl or bowl of stand mixer fitted with paddle attachment, beat peanut butter, butter, brown sugar and granulated sugar on medium speed until light and fluffy, 2–3 minutes.
• Step 4
  Reduce mixer speed to low and add eggs one at a time; add vanilla. Scrape down sides of bowl, then beat again at medium speed until well mixed and fluffy, about 1 minute.
• Step 5
  With mixer on low, add flour mixture in two batches, mixing until just combined. With spoon or spatula, stir in oats, 1 cup candy-coated chocolates, chocolate chips and pretzels. Cover bowl and chill 30 minutes.
• Step 6
  Scoop dough into 3-tablespoon portions and roll into balls. (Moisten hands with cold water to prevent sticking.) Space 12 dough balls evenly between prepared baking sheets (six per baking sheet). Press a few candy-coated chocolates on top of each ball. Chill remaining dough between batches.
• Step 7
  Bake 14–16 minutes or until cookies are golden brown, rotating pans halfway through. Cool 5 minutes before transferring to wire rack to cool completely. Store leftovers in an airtight container.