1 cup granulated sugar
1 cup packed light brown sugar
1/2 cup unsalted butter, softened
1 1/2 cups crunchy peanut butter (I used Crunchy Honey Peter Pan peanut butter)
1 Tbsp light corn syrup
1/2 teaspoon vanilla extract
4 1/2 cups old-fashioned rolled oats
2 tsp baking soda
1 cup chocolate chips
2/3 cup M&Ms candies (I used mini M&Ms)
Heat oven to 325°.
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. Add vanilla extract.
In a separate bowl, mix together oats and baking soda. Add to peanut butter mixture and stir until combined. Mix in chocolate chips and M&M's.
Using a standard-size ice cream scoop, drop dough onto baking sheets (about 9 per sheet).
Bake for 18 minutes or until lightly browned. Cool 2 minutes, then transfer cookies to a wire rack to cool completely.