Brown the butter: In a skillet over medium heat, add the butter. Once it’s melted, turn the heat to medium high and cook it as it sputters. When you can see brown bits at the bottom and it goes silent, transfer to a bowl to cool.

Toast the flour: Preheat oven to 350. Spread the flour in a thin layer on a cookie sheet and toast for 7 minutes. Set aside to cool.

Toast the oats: Spread the oats in on the cookie sheet and toast for 15 minutes, stirring at every 5 minute mark. Set aside to cool.

Make the dough: Stir together the browned butter, peanut butter, salt and vanilla in a bowl. Add the flour and oats and the milk and beat to just combine. Fold in the candies and chopped chocolate. Store in the fridge.