In a large bowl, beat together butter, peanut butter, brown sugar and granulated sugar until well mixed (about 2 to 3 minutes).
½ cup butter, ¾ cup peanut butter, 1 cup light brown sugar, ¼ cup sugar
Heat-Treated Flour: Place 1 cup all-purpose flour in a large microwave safe bowl and cook on high in microwave for 2 minutes. Remove bowl from microwave, stir flour and check temperature using a kitchen thermometer (like a meat thermometer). Temperature of flour should be 175 degrees F or higher. If not yet 175 degrees F or higher, place in microwave for another minute on high heat then check again. The heat-treated flour will be a bit chunky so use a spoon to break these chunks apart. Pour all flour into a strainer and sift into a new bowl. Use a spoon to push any chunks of flour through the strainer. There will be a few hardened pieces (looks like rice) left in the strainer – throw those pieces away.
1 cup flour
Add vanilla, flour, oats, salt and milk to the butter mixture and beat just until mixed.
½ tsp vanilla extract, 1 cup quick oats, ¼ tsp salt, ½ cup milk
Beat in chocolate chips, candy coated chocolate, mini sandwich cookies and sprinkles just until combined.
½ cup chocolate chips, ½ cup candy coated chocolate, ½ cup mini sandwich cookies
Store in sealed container in fridge for up to one week.
Notes
* It is important to heat treat the raw flour to cook bacteria like E. Coli out of raw flour. This (plus no raw eggs in the batter) makes the cookie dough safe to eat raw. ** Most variety of rainbow sprinkles work in this recipe but nonpareils (the little round balls) are not recommended as their color tends to bleed into the batter.