Peanut Butter Oatmeal Cookies

Before you begin

Prep time: 1 hour prep time
Cook time: 12-15 minutes at 375
Yields: 3 dozen

1/2 cup all purpose flour
1 tablespoon baking soda
Pinch of salt
5 3/4 cups rolled oats
1 1/2 sticks unsalted butter at room temp
1 1/2 cups firmly packed light brown sugar
1 1/2 cups granulated sugar
5 large eggs
1 teaspoon light corn syrup
1 teaspoon vanilla extract
2 cups creamy peanut butter (I use an all natural, organic peanut butter. The flavor is way better than industrial brands like Skippy)
2 cups (12 ounces) M&Ms

In a large bowl stir together the flour, baking soda, salt and oats.
In another bowl cream the butter until smooth and pale. Beat in the sugars until just incorporated.
Scrape down the bowl and add the eggs, one at a time, scraping down the sides before each addition.
Add the corn syrup and vanilla, mix until just combined.
Scrape down the bowl and add the peanut butter, beating until just combined.
Use a sturdy wooden spoon to mix in the dry ingredients in 3 batches.
Mix in the M&Ms.
Chill in the refrigerator for 30 minutes.
Preheat the oven to 375.
Use a small ice cream scoop or portion out 2 tablespoon sized balls of dough into a cookie sheet, 2 inches apart from each other. Put the bowl of dough in the fridge between batches.
Bake for 12 to 15 minutes until the cookies begin to brown. Cool completely and enjoy!