In a large mixing bowl cream butter until light and fluffy. Add sugar and beat until well incorporated. Add eggs, peanut butter, baking soda, coarn syrup and vanilla, beat well. Add rolled oats
3
Use a melon baller to drop dough onto cookie sheets, pressing the scoop firmly against the side of the bowl to pack the dough firmly keep 2 inches between scoops on the cookie sheets.
4
Bake 12 to 15 minutes or until edges are golden brown and the tops are beginning to color; centers will still be slightly soft. Cool 5 minutes on baking sheets, then transfer to wire racks to cool completely. You can refrigerate the dough for a couple of days so you can bake part of a batch at a time.