Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.<\/p>\n

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.<\/p>\n

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.<\/p>\n<\/div>\n

I made some changes. \u00a0First I do not cook or bake with salt for the most part so I omitted that. \u00a0Second I chose to cream the butter and sugars the old school way and then add the egg. \u00a0I had read some reviews that said these cookies spread too much when baked so be sure to use fresh baking soda. \u00a0I also use more vanilla because I always use more vanilla. \u00a0: ) \u00a0Oh and I might have just added a few more of the chocolate candies and I used dark chocolate m&ms. \u00a0I used Skippy natural smooth peanut butter (the one you do not have to stir).<\/p>\n