Monster Cookies

This recipe makes about six dozen cookies. That’s a lot. Fortunately they freeze well and are also popular as gifts. If anyone tries this without the corn syrup, let me know how that goes.

* 1 cup margarine, softened
* 2 cups white sugar
* 2 cups packed brown sugar
* 3 cups peanut butter
* 6 eggs
* 1 1/2 teaspoons corn syrup
* 1 1/2 teaspoons vanilla extract
* 4 teaspoons baking soda
* 9 cups rolled oats
* 1/2 pound candy-coated milk chocolate pieces
* 1/2 pound semisweet chocolate chips

Preheat oven to 350 degrees.
In a large bowl, cream together the margarine, white sugar, brown sugar, and peanut butter until smooth. Beat in the eggs, two at a time, then stir in the corn syrup and vanilla. Mix in baking soda and oats until well blended. Stir in the chocolate candies and chocolate chips. Roll dough into 2 inch balls, and place 3 inches apart on an ungreased cookie sheet. Flatten slightly with a fork.
Bake for 12 to 15 minutes in the preheated oven, until golden brown. If you take them out too soon you’ll have a pile of smush when you try to take them off. Don’t ask how I know this.
Cool on cookie sheets for a few minutes, before transferring to wire racks to cool completely.