You can make these with chocolate chips, plain M&M's or both. I made mine using Smarties candy that I brought back with me from our last visit to Canada (these are similar to M&M's, not the American "Smarties" candy).
"The Amish Cook's Baking Book". So much so, that it usually gets eaten long before I get a chance to get a picture of it. This is the kind of cookbook that I can open to almost any page, find a quick, easy recipe, and usually have all the ingredients for. That's a rare baking book indeed!
from "The Amish Cook's Baking Book"
1 cup (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 quick-cooking rolled oats (I used old fashioned 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 the 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.
Drop the batter by the Tablespoon 2 inches apart onto ungreased baking sheets. Bake until the edges are golden brown, 10 to 12 minutes. Let cool on baking sheets for about 3 minutes before transferring to cooling racks.
Cool the cookies on a wire rack or a plate and then put into sealed containers. These cookies will stay fresh for up to five days.
Happily submitted to Cookbook Sundays over at Brenda's Canadian Kitchen!
So the House was built; a cozy room for the cooking and eating.
story "How the Home Was Built"
from the book "Mother Stories by Maud Lindsay"
Illustrated by Sarah Noble-Ives
Milton Bradley Company, 1928