Soft and chewy...you'll get monstrous compliments on these cookies.

By Karo Corn Syrup

Recipe Summary

prep:
20 mins
cook:
12 mins
additional:
3 mins
total:
35 mins
Servings:
60
Yield:
5 dozen
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • Combine quick oats, flour and baking soda in a medium bowl; set aside.

  • Cream butter and sugars in a large mixing bowl. Add peanut butter and mix well. Mix in eggs, corn syrup and vanilla until well blended. Stir in oat mixture. Fold in chocolate chips, candies and raisins.

  • Drop 1-1/2 inch mounds onto ungreased cookie sheet and bake for 12 to 15 minutes until cookies are just set. Cool on wire rack for 5 minutes and then remove from pans.

Nutrition Facts

163 calories; protein 2.8g; carbohydrates 20.2g; fat 8.8g; cholesterol 14.8mg; sodium 99.4mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/14/2016
I made these today and I modified it because I try not to use carbs. I used splenda(they have both white and brown follow directions each one is different) to replace both sugars and didn't find it was too sweet like the other review. I didn't mess with the flour since it was such a small amount. One recommendation I have is to flatten after you scoop you dough. mine didn't flatten out like most cookies do. Once I did that with my second pan they turned out great. Read More
(1)

Most helpful critical review

Rating: 1 stars
12/02/2015
Way too sweet! Read More
(1)
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/16/2016
The cookies turned out wondeful. A tip though to anyone making these grease your pan especially if its a dark one. Read More
(1)
Rating: 5 stars
08/24/2019
VERY tasty!!! Read More
(1)
Rating: 1 stars
12/02/2015
Way too sweet! Read More
(1)
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Rating: 4 stars
05/14/2016
I made these today and I modified it because I try not to use carbs. I used splenda(they have both white and brown follow directions each one is different) to replace both sugars and didn't find it was too sweet like the other review. I didn't mess with the flour since it was such a small amount. One recommendation I have is to flatten after you scoop you dough. mine didn't flatten out like most cookies do. Once I did that with my second pan they turned out great. Read More
(1)
Rating: 4 stars
03/16/2019
I added extra oatmeal. It seemed too thin. The first batch of cookies spread out and were very thin. After adding the extra oatmeal they set up better. Had to stop baking for a few hours and that helped the dough to firm up to a better consistency also. I think adding the syrup helps make them chewy something the grandkids like about grandma s cookies! Thank You! Read More
(1)
Rating: 5 stars
12/09/2020
The recipe is great as is, but I made some personal changes for my taste. Read More
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