These Halloween Monster Cookies are loaded with chocolate chips, M&Ms, oatmeal, and are decorated for the spooky season. They are super cute and perfect for Halloween parties.
If you're looking for some more Halloween Cookie recipes, be sure to try our Jack o lantern Cookies, Chocolate Covered Wafers, or these Pumpkin Pie Bars. And to use up all that leftover Halloween Candy, try our Candy Bar Cookies—delish!
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Halloween Monster Cookies
How do you like the little monster faces on these cute Halloween Monster Cookies? I saw the little eyeballs at the grocery store and knew I had to come up with an easy Halloween cookie idea. The Halloween M&Ms and sprinkles really complete the look.
To make the cookie dough, I used my favorite soft and chewy oatmeal cookies recipe, then loaded it up with chocolate chips. Just before baking, I rolled them in sprinkles so that they stick. Immediately after taking them out of the oven, add your decorations so that the heat melts them just enough to stick but doesn't turn them into a melty chocolate mess.
Spooky Halloween Monster Cookie Video Tutorial
Key Ingredients
- Butter - I like to use unsalted butter for this recipe. Make sure to either pull it out to room temperature ahead of time or warm in the microwave for about 10 seconds at a time just until soft.
- Sugars - you will need a combination of both brown sugar and granulated sugar. I usually use light brown sugar but you could use dark brown sugar if you prefer the flavor.
- Eggs - any kind of large eggs will work. It's best if they are room temperature so you can pull out ahead of time or run under warm water for a minute or so.
- Baking Soda and Baking Powder - this gives the cookies a little bit of lift and chew.
- Oats - you’ll want to use old-fashioned rolled oats for these cookies. Don't try and use instant oats or steel cut oats because the texture will not be right!
- Chocolate Chips - you can use really any type of chocolate chips - semi sweet, milk chocolate, or even butterscotch would all taste great.
- Sprinkles - if you can find black and orange sprinkles, use those.
- M&Ms - around Halloween you can usually find Halloween colored M&Ms.
- Candy Eyes - you should be able to find some in the baking aisle at the store.
Optional Add-Ins
- Nuts: just about any kind! Toast them in a saute pan for about 5 minutes first, or lightly toast them in the oven before adding to the dough.
- M&M’s: plain, peanut, coconut, peanut butter, all sizes, shapes, and flavors! A really fun and cute addition.
- Dried Fruit: cranberries, raisins, blueberries, strawberries, flaked coconut (super yummy when it’s toasted), and even sliced & dried bananas!
- Extra Crunch: try crushing some whoppers, crushed potato chips, or pretzels,
- Flavored Morsels: butterscotch chips, chocolate chips, caramel bits, or Heath pieces.
How to Make This Monster Halloween Cookie Recipe
- Mix the wet ingredients. In the bowl of a stand mixer, add the room temperature butter and sugars. Using the paddle attachment, beat until fluffy - about 3 minutes. Slowly add the eggs one at a time, scraping down the bowl as needed. Add the vanilla and mix well.
- Add the dry ingredients. In a separate large bowl, combine the baking soda, baking powder, salt, and rolled oats, and mix until everything is combined. Add the dry ingredients to the butter mixture and mix until almost combined. Add the chocolate chips and mix again until all ingredients are combined.
- Portion. Scoop and roll dough into 1 ¼" balls. Place Halloween sprinkles into a small bowl and roll each dough ball in them before placing on a greased baking sheet about 2" apart.
- Bake. Bake in a preheated 325 degree oven for 10-13 minutes, or until lightly golden brown and set. Remove from the oven and immediately add the candy eyeballs and M&Ms before letting the cookies cool on the pan for a few minutes.
- Cool and serve. Transfer to a wire cooling rack to cool completely. Serve immediately or store in an airtight container for up to 4 days. Enjoy!
Storing and Make-Ahead Instructions
- Room Temperature- store baked cookies in an airtight container at room temperature for up to 3 days.
- Make-ahead- make the cookie dough up to 1 week in advance and store in the fridge. You can even pre scoop the cookies and cover with plastic.
- Freezer- scoop into balls and place on a parchment-lined pan, and freeze until solid. Once frozen, remove from the cookie sheet and place into freezer bags. They can be stored in the freezer for up to 2 months.
- To Bake Frozen Cookies: Defrost for an hour or two in the fridge and bake as directed. If the dough is very cold, you may need to add a minute or two of cook time.
Halloween Monster Cookies Recipe
These Halloween Monster Cookies with oatmeal are loaded with chocolate chips and M&Ms, and decorated for the spooky season. They are super cute and perfect for Halloween parties.
Servings 24 people
Calories 243kcal
Ingredients
- 1 cup Butter room temperature
- 1 cup Brown Sugar packed
- 1 cup Sugar
- 1 tsp Vanilla Extract
- 2 large Eggs room temperature
- 1 tsp Baking Soda
- ½ tsp Baking Powder
- 2 cups All-Purpose Flour
- ½ teaspoon Salt
- 2 cups Old-Fashioned Rolled Oats
- 1 cup Chocolate Chips
For Decorating Monster Cookies
- Halloween Sprinkles
- 1 pkg Halloween M&M's (Ghoul's mix)
- 1 pkg Wilton's Candy Eyeballs
Instructions
- Preheat oven to 325 degrees.
- In the bowl of a stand mixer, add the room temperature butter and sugars. Using the paddle attachment, beat until fluffy - about 3 minutes. Slowly add the eggs one at a time, scraping down the bowl as needed. Add the vanilla and mix well.
- In a separate large bowl, combine the flour, baking soda, baking powder, salt, and rolled oats, and mix until everything is combined. Add the dry ingredients to the butter mixture and mix until almost combined. Add the chocolate chips and mix again until all ingredients are combined.
- Scoop and roll dough into 1 ¼" balls. Place Halloween sprinkles into a small bowl and roll each dough ball in them before placing on a greased baking sheet about 2" apart.
- Bake in the preheated oven for 10-13 minutes, or until lightly golden brown and set. Remove from the oven and immediately add the candy eyeballs and M&Ms before letting the cookies cool on the pan for a few minutes.
- Transfer to a wire cooling rack to cool completely. Serve immediately or store in an airtight container for up to 4 days. Enjoy!
Nutrition
Serving: 1cookie | Calories: 243kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 130mg | Potassium: 66mg | Fiber: 1g | Sugar: 22g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
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This oatmeal monster cookie recipe makes really cute Halloween cookies. They are soft and chewy and are loaded with chocolate chips and Halloween M&M's.
Megan
When do you put the flour in?
Jill Baird
When you add the oats is fine. There is a full video on this as well. Hope this helps.
Cks
Author forgot to include flour in step 3, even though it’s in the ingredients list!
Jill Baird
Thank you for letting me know, it's fixed now. Good catch!
Amy
There are many possibilities, but the most common are probably either your pan was too hot or you could have forgotten the baking soda/powder.
Essie
Made these today!!! with LO Baker Helper????????????????
Sandra
I made these and they tasted great! My only problem was they came out very flat. Any suggestions? Thanks!