These cookies are monster sized and monster themed, making them perfect treats for your Halloween party. They bake up crispy on the edges and chewy inside. Feel free to vary the sprinkles and add some non pareils to the mix. Candy eyeballs come in various sizes so play around to see which combo you like best – we happen to think one medium and one large makes the monster look delightfully deranged.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | About 2 dozen |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2 sticks (1 cup) unsalted butter, at room temperature
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups old-fashioned oats
- 1 cup mixed green, purple and orange candy-coated chocolates, such as M&Ms
- 1 cup semi-sweet chocolate chips
- 1 cup mixed green, purple, orange and black Halloween sprinkles and nonpareils
- 1/2 cup chopped pecans, optional
- 48 candy eyeballs
Instructions
- Position an oven rack in the top and bottom and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Stir together the flour, baking powder, salt and baking soda in a medium bowl.
- Combine the brown sugar and granulated sugar with the butter in a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, 1 to 2 minutes. Add the eggs and vanilla and beat well to combine, 1 to 2 minutes. Add the flour mixture and beat on low speed to combine, scraping the bowl down once to make sure it is mixed well, about 1 minute. Add the oats, candy-coated chocolates, chocolate chips, half of the sprinkles and the pecans if using. Mix on low speed just to combine, about 30 seconds.
- Spread the remaining 1/2 cup sprinkles in a small bowl. Using a 1/4-cup (2-ounce) ice cream scoop or dry measuring cup, scoop a scant 1/4 cup of dough, roll into a ball and flatten them slightly with the palm of your hand. Press the top of the ball in the sprinkles. Place 6 balls of dough on each baking sheet. Arrange 2 eyeballs on each dough ball. (Refrigerate the remaining dough while you bake this batch.)
- Bake, rotating the pans halfway through, until the edges are crisp and golden, 15 to 18 minutes. Remove the pans to wire racks to cool slightly, then transfer the cookies to the racks to cool completely. Allow the baking sheets to cool and then repeat with the remaining dough.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 412 |
| Total Fat | 20 g |
| Saturated Fat | 11 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 3 g |
| Sugar | 44 g |
| Protein | 4 g |
| Cholesterol | 37 mg |
| Sodium | 138 mg |
Reviews
Looked great and everyone liked them. My candy eyeballs melted while baking, so on following batches I added eyeballs after cookies came out of oven. They are wonderfully oversized.
Good taste, I didn’t make mine look cutesy though but tastes the same so I don’t care 🙂 I did not add pecans still yummy
Fun to make with kids
Too sweet. I tried adding peanut butter to the mix after the first bake but did not keep the same texture. I would try reducing the sugar, increasing the amount of salt and only adding only the m&ms. Also consider adding salted peanuts. They did look cute and the texture and bake time was correct.
Made these for a work party. Not one cookie left to take home! What a winner!
The best
I loved the additions to the dough… However, this dough really. Really spreads-I will try additions with a different dough.
GgggyM