Monster cookies

Set the oven to 350F.

Whisk the flour, salt and baking soda together in a large bowl.

Stir in the oats and set the dry mix aside.

Cream the room temperature butter and peanut butter on the paddle, working up to medium speed, until smooth; scrape the bowl.

Add both sugars, crumbling the brown sugar to break the lumps.

Beat on medium for about three minutes until light and fluffy, several shades paler.

Add the eggs one at a time on medium, letting the first incorporate before the second, then scrape the bowl.

Add the vanilla on medium.

On the lowest setting add the flour mixture gradually and mix about five seconds, to a shaggy dough with streaks of flour still showing; do not overmix or the crumb loses its tenderness.

Add the chocolate chips and candy coated chocolate pieces, stir two rotations on low and finish by hand.

Scoop two tablespoon dollops onto a lined baking sheet and press a few extra chips and candies on top.

Chill at least 20 minutes, or up to 72 hours, for a more substantial cookie that spreads less.

Bake at 350F for 10 to 12 minutes until the edges are golden and the centres almost set; add about two minutes if baking from frozen.