Naturally Gluten-free, this recipe is an explosion of of amazing flavors. A family favorite - right up there with Snickerdoodles and Chocolate Chip Cookies.
Servings 6 dozen cookies
- 4 Eggs
- 2/3 cup Butter
- 1 cup Peanut Butter Smooth
- 1 1/3 cup Sugar
- 1 1/2 cup Brown Sugar
- 2 teaspoon Light Corn Syrup
- 1 teaspoon Vanilla
- 2 3/4 teaspoon Baking Soda
- 6 1/2 cups Oatmeal
- 2 cups m & m 's
- 3/4 cups Chocolate Chips
- 3/4 cups White Chocolate Chips
- 3/4 cups Butterscotch Chips
Preheat oven to 350 F.
Add eggs to large empty bowl and beat well.
Add in butter, peanut butter, sugar, brown sugar, corn syrup, vanilla, and baking soda; mix well.
Add oatmeal; mix well with wooden spoon.
Add m&m's with chocolate chips; mix well with spoon (don't use electric mixer). The batter will be hard to stir and very clumpy. Don't worry, the batter will gel together when it bakes.
Lightly mist baking pans with non-stick spray. Use a cookie scoop to fill baking pans, keeping cookie dough about 2" apart. Flatten cookie dough piles slightly.
Bake for 12-15 minutes, entire cookie should be golden brown. Allow cookies to cool on pan until stable enough to finish cooling on rack.
Enjoy with a nice cold glass of milk!