#1,848: M&M Peanut Butter Oatmeal Cookies

This batch made a lot of cookies (or I made them smaller than I should have!).  I needed 3 dozen cookies, so I made a batch and a half just to make sure I got enough...I probably got more like 8-9 dozen!  I had so many I was able to give extra to Allison's religious education class, plus make up 2 trays for Brian and I to take to school, put some in the freezer, AND threw away the first batch that burned.  We were making cookies forever!  

With that said though, these were really good.  I think I could have used more M and M's so that they were more dispersed throughout the cookies, but they were still good as is.  I would definitely make this again!

Yield: 3 dozen cookies

1 cup granulated sugar

1 cup packed light brown sugar

1/2 cup (1 stick) unsalted butter, softened

1 1/2 cups crunchy peanut butter

1 tablespoon light corn syrup (such as Karo)

3 eggs

1/2 teaspoon vanilla extract

4 1/2 cups old-fashioned rolled oats

2 teaspoons baking soda

6 ounces chocolate chips

2/3 cup MandM's candies

Heat oven to 325 degrees F. In a large bowl, cream sugars, butter, peanut butter and corn syrup on high speed until well combined. Beat in eggs 1 at a time. Beat in vanilla extract.

In a separate bowl, mix together oats and baking soda. Stir into peanut butter mixture until combined. Mix in chocolate chips and M and M's.

Using a standard-size ice cream scoop, drop dough onto baking sheets (about 9 per sheet). Bake at 350 degrees F for 8-10 minutes or until lightly browned. Cool 2 minutes, then transfer cookies to a wire rack to cool completely.