Cream the butter and sugars. In a large mixing bowl or stand mixer, beat the softened butter, brown sugar, and granulated sugar together until creamy, about 2-3 minutes.

Add wet ingredients. Mix in the eggs, vanilla extract, and light corn syrup until well combined. Remember to scrape down the sides of the bowl to incorporate all ingredients.

Combine dry ingredients. Gradually add the flour, graham cracker crumbs, cornstarch, baking soda, baking powder, and salt to the wet mixture, mixing until just combined.

Shape the cookies. Using a 1/4 cup as a measure, form the dough into round balls and place them on the prepared baking sheet, spacing them about 2 inches apart.

Bake to perfection. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly soft.

Cool and enjoy. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This will help them set properly.