1 lb. soft butter (sm. batch - 1/2 lb.)
3 lbs. (6 1/4 c.) cream-style peanut butter (sm. batch - 1 1/2 lbs.)
2 lbs. (4 1/2 c.) brown sugar (sm. batch - 1 lb.)
4 c. granulated sugar (sm. batch - 2 c.)
1 tbsp. corn syrup (sm. batch - 1/2 tbsp.)
1 tbsp. vanilla (sm. batch - 1/2 tbsp.)
8 tsp. baking soda (sm. batch - 4 tsp.)
1 doz. eggs (sm. batch - 6 eggs)
12 oz. pkg. (2 c.) chocolate chips (sm. batch - 1 c.)
16 oz. pkg. plain M&M'S® (sm. batch - 8 oz.)
18 c. rolled oats (sm. batch - 9 c.)

Cream butter with peanut butter. Add brown sugar, granulated sugar, corn syrup, vanilla, baking soda, eggs, chocolate chips, M&M'S® and rolled oats, blending well after each addition.

Use an ice cream scoop or a 1/4 cup measure to dip out dough. Flatten cookies on ungreased baking sheet, leaving ample room for spreading - 8 cookies for large cookie sheet, and 6 for jelly roll pan size. Bake in preheated 350 degree oven about 15 minutes, depending on size.

After cooling a minute or two, carefully remove to wire rack for complete cooling. Decorate as desired. Yields 75-80 cookies about 5 inches in diameter.