In a large bowl, combine flour, pudding mix, baking soda and baking powder. Set aside.

With an electric or stand mixer, beat butter and sugars until light and fluffy. Add eggs and vanilla and beat until combined. Gradually beat in flour mixture.

Stir in chocolate chips, and both M&Ms. Fold in potato chips with a spoon. Using 1/4 to 1/3 cup dough per cookie, drop dough onto parchment or wax paper lined baking sheets (they can be close together to fit on the pan, you will rearrange them for baking). Cover and refrigerate for one hour.

Preheat oven to 325 degrees. Line two large baking sheets with parchment paper. Place 6 balls of dough onto each cookie sheet, 3 inches apart. Leave remaining dough refrigerated until ready to bake.

Press each dough ball down to about 1 inch thick. Press 4-5 Oreo cookie halves into each cookie, along with additional chocolate and potato chips as desired.

Bake for 13-16 minutes, or until edges are golden brown. Cool on pans for 5-7 minutes before transferring to wire racks to cool completely. Repeat with remaining dough.