Small Batch Halloween Monster Cookies need to have their named changed to Small Batch Monsters. That’s because you’ll bake these all year round and definitely not just at Halloween. It’s true they are good for Halloween if you have Halloween colored M&Ms and it’s October, but Monster Cookies can be used to celebrate anything just by changing the color scheme of the M&Ms. So here’s an updated photo of Small Batch Monsters to celebrate the fact it is Tuesday.
For those of you not familiar with Monster Cookies, they are large peanut butter oatmeal cookies packed with candy, peanut butter chips and M&Ms candy. Monster Cookies usually do not call for flour, but this recipe does happen to have a couple of tablespoons. When baked, the cookies are fairly crunchy around the edges, but chewy in the center.
I make these fairly often, so I’ve updated the post with a picture of the dough. I usually make 8 big balls, chill them (loosely covered) for about half an hour or so until the dough is easier to handle, then press into disks. Chilling the dough improves the texture a little and helps the cookies spread more evenly, but you don’t have to chill the dough if you don’t have to.
If you’d prefer a bigger batch of Monster Cookies, you double or triple this recipe pretty easily. If you’re looking for flourless Monster Cookies, the Bird Bakery Monster Cookies recipe is a very good.
Small Batch Halloween Monster Cookies
- 1 large egg room temperature
- 1/3 cup brown sugar packed (70 grams)
- 1/3 cup granulated sugar 70 grams
- 1/2 teaspoon vanilla
- 1/2 teaspoon baking soda plus a tiny pinch
- 1/4 very slightly rounded teaspoon salt
- 2 1/2 tablespoons unsalted butter softened (not quite melted) (35 grams)
- 1/2 cup creamy peanut butter 128 grams
- 1 1/2 cups quick cooking oats old fashioned okay, too**
- 2 tablespoons white or whole wheat flour don’t pack
- 1/3 cup chocolate chips
- 1/2 cup Halloween colored M&Ms
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- In a mixing bowl, beat the egg, both sugars, vanilla, baking soda and salt. Stir in softened butter and peanut butter, followed by oats and flour. Stir in other ingredients. Let dough rest for 30 minutes.
- Using a 1/4 cup measure, scoop up dough and shape into balls. Press the balls slightly to form discs and place 4 to a cookie sheet. Bake one sheet at a time for 12 minutes. Cool on cookie sheet for 2 minutes, them move to a rack to cool.