Description

These easy Halloween monster cookies are chewy, chunky, and colorful treats perfect for spooky class parties. They combine oats, chocolate chips, candy eyes, and candy-coated chocolates for a fun and fuss-free baking experience.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (or gluten-free blend)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional)
3 cups old-fashioned rolled oats
1 1/2 cups semi-sweet chocolate chips
1 cup colorful candy-coated chocolate pieces (like M&Ms)
1 cup candy eyes

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
In a large mixing bowl, beat 1 cup softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer.
Add 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon (if using).
Gradually add the flour mixture to the butter mixture, beating on low speed just until incorporated. Do not overmix.
Fold in 3 cups old-fashioned rolled oats, 1 1/2 cups semi-sweet chocolate chips, and 1 cup colorful candy-coated chocolates.
Using a cookie scoop or tablespoon, drop generous mounds of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.
Press 2-3 candy eyes onto the top of each dough mound.
Bake for 12-14 minutes until cookies are golden around the edges but still soft in the center.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use room temperature butter and eggs for best texture. Do not overmix the dough to avoid tough cookies. Press candy eyes gently on top after scooping dough to prevent melting. Watch baking time closely to keep cookies chewy. Chill dough for 30 minutes if cookies spread too much. For gluten-free, use gluten-free flour and certified gluten-free oats and candy eyes. Dairy-free and vegan options possible by substituting butter and chocolate chips.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14
Fat: 9
Saturated Fat: 5
Carbohydrates: 23
Fiber: 1.5
Protein: 2

Keywords: Halloween cookies, monster cookies, easy cookies, class party treats, chewy cookies, chocolate chip cookies, oats cookies, candy eyes cookies