•1 c. granulated sugar
•1 tsp. vanilla extract
•1 tsp. corn syrup
•2 tsps. baking soda
•1 tsp. salt
•1/2 c. unsalted butter, melted
•1 1/4 c creamy peanut butter
•4 c. rolled oats
•1/2 c. all-purpose flour
•3 c. add ins (chopped nuts, chocolate chips, toffee, raisins, coconut, butterscotch chips, m&m's, chocolate chunks etc.) In my cookies I used coconut flakes, reese's mini's, chocolate chips, white chocolate chips, and chopped pecans.
Preheat oven to 350 degrees. Grease or line baking sheets with silpat or parchment paper.
In a large bowl, combine eggs, both sugars, vanilla, corn syrup, baking soda, and salt. Stir til combined. Next add melted butter, then peanut butter, oats, and flour. Mix thoroughly. Stir in 3 total cups of add-ins. Let the dough rest for about 30 minutes to allow the oats to absorb the butter.
Drop the dough onto baking sheets by the rounded tablespoon full. Bake for 10 to 12 minutes or until lightly browned. Makes about 4 1/2-5 dozen cookies.
NOTE: If you want "monster" size cookies, drop the dough by the 1/4-cup. Slightly flatten the dough before putting the cookies in the oven. This size will yield you about 2 dozen 4 1/2-inch cookies.
I used a small ice cream scoop to shape my dough (about 1 1/2 tbsp). They took 15 minutes to turn golden, so bake yours accordingly. Using this size, I made 4 1/2 dozen 3-inch cookies.
Recipe found on cookie madness blog, originally adapted from King Arthur Flour, Photos by Laura Spear