Halloween Monster Mash Cookies
Scary, twisted and mouth-watering…just what you expect in Halloween Monster Mash Cookies. These oatmeal chocolate chip cookies are elevated with brown sugar and chopped pretzels as well as a smattering of Halloween M&M’s. Oh, and don’t forget those crazy eyes! We love the eyes!
Little kids and adults that act like little kids will love these chewy and crunchy bites!
The cookies start by beating butter, brown sugar and vanilla together. Add the eggs and yolk and then the dry ingredients (flour, baking soda, baking powder and salt). Once combined, add in the oats.
Finally, fold in the M&M’s, crushed pretzels and chocolate chips and scoop the dough into large balls.
Bake the cookies for 8 minutes, rotate the pan and bake for two minutes more. Remove them from the oven and press some extra M&M’s into them along with some candy eyes. Bake for another 2 minutes, and then let them cool on the sheet.
In every bite, you’ll get a soft but crunchy mouthful of oatmeal-pretzel-chocolate chip cookies, studded with M&M’s and candy eyes. Now that’s a mouthful!
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Halloween Monster Mash Cookies
Makes: 24 cookies
Prep Time: 20 minutes
Bake Time: 15 minutes
Total Time: 35 minutes
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup dark brown sugar
- 1/3 cup light brown sugar (or more dark brown)
- 2 large eggs, plus 1 egg yolk
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 2 cups old fashioned oats
- 1 & 1/4 cups Halloween M&M’s
- 1 cup mini pretzel sticks, crushed
- 1 cup semi-sweet chocolate chips or chunks
- candy eyes
Instructions
Preheat the oven to 350° F. Line a baking sheet with parchment paper.
In a bowl, beat together the butter, brown sugar, and vanilla until combined. Beat in the eggs and 1 egg yolk, 1 at a time, until combined. Add the flour, baking soda, baking powder, and salt. Beat in the oats.
Fold in 1 cup of the M&M’s, the pretzels, and chocolate chips.
Roll the dough into 1/4 cup size balls. Place 3 inches apart on the prepared baking sheet.
Bake for 8 minutes, then rotate the pan and bake another 2 minutes. Pull the pan out and push the remaining M&M’s and candy eyes into the cookies. Bake 2-3 minutes. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.
Eat warm or let cool and store in an airtight container for up to 4 days.
Recipe by Half Baked Harvest
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