Place the flour in a bowl and heat for 30 seconds at a time in the microwave, stirring between each interval. Do this until the temperature reaches 165 degrees. Set aside to cool. (If you want to avoid this step, you can grind up oats and use oat flour in place of the all-purpose flour. This also makes the cookie dough gluten-free!)

In a medium-sized bowl, cream butter, brown sugar and granulated sugar with a hand mixer for about 2-3 minutes. Add the peanut butter, milk and vanilla and mix until well combined.

Add the flour and oats and mix well. Fold in the mini M&Ms and chocolate chips. You can eat immediately or store the dough in the refrigerator until ready to eat.