Preheat oven to 325°. Line a large baking sheet with parchment paper and set aside. In a small bowl, combine flour and baking soda. In another small bowl, whisk eggs until yolks and whites are completely combined then whisk in the vanilla extract. In the large bowl of a stand mixer on medium-low speed, combine margarine, brown sugar, granulated sugar, corn syrup, and peanut butter until completely incorporated, scraping bowl as needed. Add eggs and vanilla and mix to combine. Reduce speed to low, add flour mixture and half the oats and mix until combined. Transfer to a very large bowl and stir in the remaining 4 c. oats, chocolate chips and M & M candies. Using a large ice cream scoop drop 6-8 mounds of dough onto the prepared sheet leaving 2-3 inches between each and flatten slightly with a lightly damp hand. Bake for 15-18 minutes or until deep golden brown and set in the center. Allow cookies to cool for several minutes on the sheet then transfer to a cooling rack to cool completely.