Description
These chewy oatmeal cookies are popularly called monster cookies – and are a great way to use up leftover Halloween candy. I’ve made them a little healthier so they are great for after-school snacks.
Ingredients
Scale
- 2 cups brown sugar
- 1/2 cup granulated sugar
- 1/4 cup butter
- 1 cup peanut butter
- 4 eggs
- 1/4 cup canola oil
- 2 teaspoon vanilla extract
- 6 cups old-fashioned oats
- 2 1/2 teaspoons baking soda
- 1 1/2 teaspoon corn starch
- 1 teaspoon cinnamon
- 1/4 teaspoon table salt
- 2 cups chopped chocolate, peanut or caramel Halloween candy (Tootsie Rolls work especially well) OR 1 cup chocolate chips plus 1 cup M&M’s
Instructions
- Cream together sugars, butter, and peanut butter. Beat in eggs, oil, and vanilla. In a separate bowl, combine oats, baking soda, corn starch, cinnamon, and salt; add oat mixture to egg mixture and stir well ith a wooden spoon. Fold in candy.
- Chill dough in the refrigerator for 15 minutes. Then chill between scooping out each batch of cookies.
- Preheat oven to 350 degrees. Using an ice-cream-scoop spoon dough onto a greased cookie sheet. Bake for 10-15 minutes until tops are no longer wet and cookies begin to color golden brown.
- Cookies freeze well.
Notes
The original Monster Cookie recipe is ‘monster,’ it contains 18 cups oatmeal, 2 pounds of brown sugar, and 1 pound of butter. I cut this recipe in thirds – but also drastically cut the sugar and butter proportions. They still come out chewy and delicious and peanut-y!