Chewy Monster Cookies: Ready in 25 Minutes, Crispy Baked

Instructions:

1. In a large mixing bowl or stand mixer, cream the softened butter, light brown sugar, and granulated sugar together until the mixture looks pale and fluffy.
2. Add the creamy peanut butter to the butter-sugar mixture and continue mixing until fully incorporated and smooth.
3. Beat in the eggs one at a time, then add the vanilla extract and light corn syrup. Mix until the wet base is well combined.
4. Stir in the baking soda and salt, ensuring they are evenly distributed throughout the wet ingredients.
5. Gradually add the quick-cooking oats, folding them in until the 'flourless' dough is thick and cohesive.
6. Gently fold in the candy-coated chocolates (M&Ms) and semi-sweet chocolate chips using a rubber spatula.
7. Let the bowl sit in the fridge for 10 minutes until the oats have fully hydrated.
8. Place 2 tablespoon mounds onto the prepared baking sheet until you have 12 even spheres
9. Bake in a preheated oven at 350°F (175°C) for 10 minutes. The edges should be lightly tanned but the center looks underdone.
10. Let the cookies sit on the hot sheet for 5 minutes until they firm up enough to move.
11. Transfer to a wire rack until they are room temperature and the chocolate has set.