In a large bowl, use a hand mixer to cream together the butter, sugars, and peanut butter until smooth. 1 cup salted butter, 2 cups granulated sugar, 2 cups light brown sugar, 3 cups peanut butter
Beat in the eggs, two at a time. Stir in the corn syrup and vanilla. 6 large eggs, 1 1/2 teaspoons corn syrup, 1 1/2 teaspoons vanilla extract
Mix in baking soda and oats until well blended. Then fold in the Peanut Butter M&Ms and chocolate chips. 4 teaspoons baking soda, 9 cups quick cook oats, 2 cups Peanut Butter M&M's, 2 cups semi-sweet chocolate chips
Use a cookie scoop to put large 2-inch cookie dough balls on a parchment lined baking sheet pan. If you like a flat cookie, flatten the dough slightly. If you'd like the cookie thick and rounded, just leave the dough in a ball. Press extra candy pieces or chocolate chips in the tops of the cookies for a pretty look. This is optional.
Bake for 10 to 12 minutes. After cooling for a few minutes on the cookie sheet for 5 minutes, transfer them to wire racks to cool completely.
Notes
Skippy or Jif peanut butter work well in this peanut butter cookie. This recipe has not been tested with natural peanut butter.
No salt is needed thanks to the butter and peanut butter. If you only have unsalted butter, add 1/2 teaspoon salt.
Be creative with what you put in your cookies to make your perfect "monster" cookie.
Store in an airtight container.
The calories shown are based on the recipe making 72 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**