4 cups sugar 1 lb. margarine or butter 4 1/2 cups brown sugar 3 lbs. crunchy peanut butter 1 dozen eggs 1 Tablespoon vanilla 8 teaspoons baking soda 18 cups of oatmeal (I use quick-cooking oats) 1 lb. M&Mâ€™s 1 lb. chocolate chips
Combine the first seven ingredients. (I microwave the peanut butter for 2 minutes to make it softer and easier to blend in.) Mix very well. Add the last three ingredients and mix well again.
Make each cookie the size of a golf ball, and flatten by hand. Bake at 350 degrees for 10-15 minutes (depending on cookie size.)
Dough keeps in refrigerator for 1 week, and freezes well.