It's also a great recipe to make with kids because it's mostly stirring and plopping the balls of cookie dough on the sheet.
We've made these cookies for teachers, babysitters, friends -- and they 're always a huge hit.
Makes 6 dozen cookies
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 cup packed brown sugar
3 large eggs
½ teaspoon vanilla extract
½ teaspoon corn syrup
2 teaspoons baking soda
1½ cups creamy peanut butter
4½ cups quick-cooking rolled oats
2 cups chocolate chips
2 cups plain M&M's
Preheat the oven to 350°F.
In a large bowl, cream the butter and sugars. Add the eggs, one at a time and mixing between each addition, the vanilla, corn syrup, baking soda, and peanut butter. Mix well until smooth. Add the oats and mix well, scraping the sides of the bowl. Add the chocolate chips and mix until they are evenly distributed throughout the batter. Then add the M&M's and mix well.
Drop the batter by the tablespoon 2 inches apart onto ungreased baking sheets. Bake until the edges are golden brown, 10 to 12 minutes. Let cool on baking sheets for about 3 minutes before transferring to cooling racks.
Cool the cookies on a wire rack or a plate and then put into sealed containers.
These cookies will stay fresh for up to 5 days.
Find more great recipes here: Amish Cook's Baking Book ($19.79) -- Amazon