Halloween Monster Cookies Recipe

4.45 from 9 votes

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.

Prep Time10

Cook Time12

Total Time20

Course: Dessert

Cuisine: American

Servings: people

Calories: 243kcal

Author: The Carefree Kitchen

Ingredients

1 cup butter room temperature
1 cup light brown sugar packed
1 cup sugar
1 teaspoon vanilla extract
2 large eggs room temperature
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups all-purpose flour
1/2 teaspoon salt
2 cups old-fashioned rolled oats
1 cup chocolate chips

For Decorating Monster Cookies

Halloween sprinkles
Halloween M&M's
Wilton's candy eyeballs

US Customary - Metric

Instructions

Preheat oven to 325 degrees F.
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 1¼" 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!

Video

Notes

Storing instructions: store baked cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Make-ahead tips: make the cookie dough up to 1 week in advance and store in the fridge. Or, pre scoop the cookies and store frozen for up to 2 months. Defrost for an hour or two in the fridge and bake as directed.

Nutrition