Mix the ingredients together. Stir after each new ingredient is added. I use a bowl that is at least 32 cup capacity. Usually it’s 40 cup size! This is a huge batch ~ about 10 dozen cookies.
- Mix in order, stirring after each added ingredient:
- 2 c. margarine, melted
- 4 c. brown sugar
- 4 c. granulated sugar
- 12 eggs, beaten
- 1 T. corn syrup (honestly, it might be 2 T. that gets in my bowl. I don’t measure. It is more than 1 T. but the original recipe says 1 T.)
- 8 t. baking soda
- 6 c. peanut butter (a 40 oz. jar is about 4 1/3 c. so I use it plus most of an 18 oz size jar)
- 9 c. quick oats
- 9 c. quick oats (yes. Stir in the first 9 cups of oats completely and then do this 9 cups. I don’t know why it makes a difference, but it does.
- 2 c. chocolate chips
- 2 c. M&M’s (I usually stir the chips and M&M’s at together)
Bake at 350 degrees for 12-15 minutes. Remember to swap the pans half way through (top pan moved to the bottom rack and the bottom pan to the top rack). Cool on brown paper grocery bags or parchment paper. NOT ON COOLING RACKS. This keeps them soft but also the paper seems to absorb some of the oils (?) from the cookie. I don’t know why all this is that way, but it just is. NOTICE THAT THERE IS NOT FLOUR in these cookies. That is correct! They are GF. You do not need flour!
Betsy's Baking Blog 