Preheat the oven to 350 degrees Fahrenheit. Line tw0 large, rimmed baking sheets with parchment paper or silicone mats for easy clean-up.
In a large mixing bowl, combine the peanut butter with the sugar and coconut oil. Use an electric mixer or a large spoon to mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats and chocolate chips and mix until they’re evenly incorporated.
Working with an ice cream scoop or 1/4 cup measuring cup, drop the cookies onto the prepared baking sheets. These cookies spread while baking, so leave several inches around each (I can bake six at a time). If they are irregularly shaped at the base, gently shape them into a more rounded mound. If you’d like your cookies to look extra pretty, dot a few extra M&M’s and chocolate chips on each mound of dough before baking.
Bake 10 to 12 minutes, until they’re just starting to turn golden around the edges. Do not overbake. Let the cookies cool for 10 minutes before transferring to a cooling rack. In the meantime, bake your next six cookies, and so on.
If desired, sprinkle the cookies lightly with flaky sea salt. Let them cool completely before storing them in an airtight container. Cookies will keep well for several days at room temperature.
Make it gluten free: Be sure to use certified gluten-free oats.
Make it vegan/egg free: Commenters report that flax eggs work fairly well (you might need to press the cookies down into a cookie-like shape before baking, and they might need a couple more minutes in the oven). To make it vegan, also use coconut oil instead of butter, and make sure to choose vegan chocolate chips and chocolate candies.
Make it dairy free: Use coconut oil instead of butter.
Make it nut free: Sunflower seed butter works well. If you’re only avoiding peanuts, almond butter will work, too.
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