Grandpa's Monster Cookies

I found this recipe on the Internet.  It interested me because it doesn't use flour.  I thought it would be a great recipe for those who are gluten intolerant.  I later learned that there is gluten in Oatmeal as well.  When I first made this,   I also added toffee chips and almonds to the recipe below.  I like making them with the mini M&M's when I can find them.  After the first batch, the grandkids started asking for these.  Whenever I sent a batch of cookies to college, it was always these, and the boys could hardly get to their room without their buddies demolishing the cookies on the way.  I have had my fair share of failures with this recipe, but it was always because I didn't follow the recipe below.  I had some really atrocious cookies when I left half of the margarine out.  And a I sent a batch to Derek via 2nd day mail that didn't arrive for three weeks.  These were really dry, but when your in college, you'll eat anything from home.If you don't deviate too far from this recipe, you will have a moist andchewy oatmeal cookie to die for.

1 cup brown sugar
1 cup granulated white sugar
1/2 cup margarine
3 lg eggs
1 1/2 cups Crunchy Peanut Butter
1 tsp Pure Vanilla Extract
1 tsp corn syrup
4 1/2 - 5 cups  Oat flakes
15 oz Chocolate Chips, semisweet
6 oz M&M candies
2 tsp Baking Soda

Beat sugars and butter on low speed until creamy.  Add eggs, one at a time in order to not break the margarine and sugars.  Add, peanut butter, baking soda, corn syrup, and vanilla extract.  Stir in Oats, M7M's, and chocolate chips on low speed.  When combined drop on to a cookie sheet.  Bake for 12-13 minutes in a pre-heated 350 F oven.  Makes about 5-6 dozen when using a small ice cream scoop,