It’s almost Halloween, and I couldn’t be more excited! I’ve got an amazing costume planned (sorry, no spoilers here!), a surprisingly booked Halloween weekend, and plenty of Halloween treats to consume!
I love Halloween. Despite the fact I am easily terrified by scary movies and nearly died via axe murderer in a haunted corn maze, I love love LOVE all the creepy yet adorable themed candies, cookies, cupcakes and more, right down to their orange and black wrappers.
So, to celebrate the occassion, I’ve got a lovely Halloween series for you all! In the days leading up to Halloween, you can expect lots of treats (and a few culinary tricks) coming your way! Yesterday, Sweet potato cupcakes with maple buttercream, and today….Monster Cookies!
This is my own spin on monster cookies. I know they typically have peanut butter, and all the candy but the kitchen sink sort of feel, but I wanted to try something a little different. They still have peanuts, but in the form of………..Snickers!
Yep, that’s right, Snickers. These cookies are oatmeal, snickers, M&M, amazing morsels of deliciousness. These are perfect to bring to a casual Halloween party at work, if your coworkers are awesome enough to do that sort of thing, or to a family get-together or kid’s party.
Ingredients: (This recipe makes a LOT of cookies!)
- Approximately 2 cups of Snickers, chopped and frozen
- 16 oz. of M&Ms
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3 1/2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1 1/2 tsp. baking soda
- 3 cups old-fashioned rolled oats
- 2 1/4 cups firmly packed light brown sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
1. Preheat the oven to 350° F. Prepare two baking sheets.
2. Chop your Snickers, line a baking tray with wax paper and spread out the Snickers. Pop it in the freezer for about an hour. Freezing the candy first will help it keep it’s shape and prevent gooey messes while baking!
3. In a large bowl, sift together the flour, baking powder and baking soda.
4. In another bowl, using an electric mixer set on medium(ish) speed, cream together the butter and brown sugar until smooth. (Tip! If your butter is fresh out of the fridge and not room temperature, place it in the microwave and heat it for 5 seconds, then rotate 90 degrees and repeat until you’ve heated all 4 sides.)
5. Add the eggs and the vanilla to the butter and sugar and mix to combine, reduce the speed to low and add the flour in batches.
6. Pour in the oats, one cup at a time and mix to combine. Add in the candy and mix on low speed, or fold in by hand to prevent crushing the candy.
7. Scoop out golf-ball-sized bits of dough, and place them on the cookie sheets about 3 inches apart. Bake in the oven for 10-12 minutes, or until the edges are just turning golden brown. Take them out of the oven, and let them sit for 2-3 minutes before moving them to a cooling rack.
8. Pour a big glass of milk and toast Halloween!