1/2 cup butter, softened but not melted

1 tsp vanilla

1 c. sugar

2 tsp baking soda

1 c. light brown sugar

4 1/2 c quick-cooking oats

1 1/2 c. creamy peanut butter

1 c. plain M&M's

3 eggs

1/2 c. butterscotch chips

3/4 tsp. corn syrup

1/2 c. semisweet chocolate chips

 

Preheat oven to 350 degrees. Cream butter, sugars and peanut butter with electric mixer until smooth. Beat in eggs, one at a time. Beat in corn syrup and vanilla. Mix baking soda and oats in separate bowl; gradually add to creamed mixture until well blended. Stir in M&M's and chips by hand. Form into 2-inch diameter balls and place about 3 in apart on baking sheet. Use a fork to very slightly flatten the balls, but not too much or the cookies will be flat. Bake for 12-15 minutes (I usually do about 13 min). Cool for 1-2 min on cookie sheet then transfer to paper-towel covered wire racks to cool completely.

 

Variation: Use Almond Butter instead of Peanut Butter