Gluten-Free Monster Cookies

2 sticks butter, softened
1 cup granulated sugar
1 cup packed brown sugar
3 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon corn syrup
2 teaspoons baking soda
1 1/2 cups creamy peanut butter
4 1/2 cups gluten-free rolled oats
2 cups chocolate chips
2 cups plain M&M's

Preheat oven to 350 degrees. In a large bowl, cream the butter and sugars. Add the eggs, one at a time and mixing between each addition, the vanilla, corn syrup, baking soda, and peanut butter. Mix well until smooth. Add the oats and mix well, scraping sides of the bowl. Add the chocolate chips and mix until they are evenly distributed throughout the batter. Then add the M&M's and mix well. Roll the batter into balls about 1 Tablespoon each, and place 2" apart onto ungreased baking sheets. Bake until the edges are golden brown, 10 to 12 minutes. Let cool on baking sheets for about 2 minutes before transferring to cooking racks. Cool cookies on a wire rack or a plate and then put into sealed containers. Cookies will stay fresh for up to 5 days.
Adapted from "The Amish Cook's Baking Book

Submitted by Sandra M.