Preheat your oven to 180C/350F/Gas mark 4 and line a large baking sheet with baking parchment or a silicone baking mat.
Melt the butter in the microwave, then pour it into a medium sized mixing bowl.
Add both sugars, salt and peanut butter to the melted butter and mix it all together until everything is well combined.
Then add the eggs and vanilla extract and mix well to incorporate everything together.
Gently fold in the flour, baking soda, baking powder and the ground cinnamon.
Then add in the quick oats and old-fashioned oats and fold in along with the smarties and chocolate chips.
I used a standard ice cream scoop to measure my cookies, but a 1/4 cup will also work well. Scoop the batter out and gently press down on the cookie dough just a little. As these cookies do not spread too much.
Bake for 13 to 15 minutes. Be careful not to over bake these cookies as they are meant to be soft.
Place them on a wire rack to fully cool down. Keep them at room temperature in an airtight container and consume within 5 days.