Preheat oven to 350* and line cookie sheets with a parchment paper and set aside

In a mediums size bowl, mix together oats, baking soda, and salt, set aside

In the bowl of an electric mixer, cream together the shortening and sugars until light and fluffy

Add the vanilla extract and 1 egg at a time until fully combined with the mixer on medium-low followed by both the creamy and crunchy peanut butter

Scrape down the sides and prepare to add the dry ingredients

Add the dry ingredients (the oat-mixture) in three separate additions, ensuring each is fully combined before adding the next

Add the peanut butter chips, chocolate chips, and raisins

Gently fold in the mini M&Ms (or combine them with the mixer on low) so as not to break the M&M shells

Using a 2-ounce scoop, place mounds of cookie dough onto the prepared baking sheets, allowing about 2 inches between each dough placement

Using the palm of your hand or the flat bottom of a glass, press down on the cookie dough mounds until they are about half their original size

Bake the cookies in the preheated oven for 12-14 minutes until golden brown

Once baked, let the cookies cool for an additional 3-5 minutes on the tray before transferring to a wire rack to cool completely

Cookies will keep in an airtight container at room temperature for 1 week or frozen for up to 3 months