To the bowl of a stand mixer fitted with the paddle attachment, or to a large mixing bowl and handheld electric mixer, add the sugars, peanut butter, butter, vanilla, and beat on high-speed until smooth and creamy. Stop and scrape down the sides of the bowl.

With the mixer running on low, add the eggs one at a time, beating for 30 seconds after each addition.

Slowly add the quick cook 1-minute oats, flour, salt, and beat on medium-low speed until just combined. Stop and scrape down the sides of the bowl.

Add the M&M's, chocolate chips, toffee bits, shredded coconut, and beat until just combined.

Using a medium cookie scoop, form approximately 2-tablespoon sized balls, place them on a large platter, cover with plastic wrap, and refrigerate the dough for 1 to 2 hours. Dough can be refrigerated for up to 3 days or frozen for up to 4 months before baking. If baking directly from frozen, add a couple minutes to the baking time.

Preheat oven to 350°F. Place the cookie dough balls on a baking sheet lined with a Silpat liner or parchment paper (don't bake more than 8 to 12 per sheet). Bake for approximately 11 to 13 minutes, or until the cookies are done in your oven. Make sure not to overbake; pull the cookies when the edges are just set even if the centers appear a bit pale and glossy, as they will firm up as they cool.