Halloween is the time of year when we consider ghosts and witches and monsters. We watch the trees around us try on different costumes as they prepare for winter, and the 31st is our night to do the same. Monster Cookies are a great way to use up some of those M&Ms you might be craving right now. They’re sprinkled throughout oat-y peanut butter cookie dough, and delicately placed on top before baking. Truthfully, they were originally called “monster” because they were once considered to have a lengthy list of ingredients. But, as we approach the spookiest night of the year, it’s okay to let our imaginations run with it.
Makes one dozen
1 1/4 cups all-purpose flour
1/2 cup oats
3/4 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, at room temperature
1/2 cup peanut butter
1 tbsp molasses
1 cup granulated sugar
1 egg yolk
1 tsp pure vanilla extract
3/4 cup semisweet chocolate chips
1/4 cup Mini M&Ms, plus more for sprinkling.
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, oats, baking soda, and salt. In a large bowl, beat together butter and peanut butter. Add molasses and sugar, and beat until fluffy. Beat in egg and egg yolk, one at a time. Beat in vanilla extract. Beat in dry ingredients in halves, until just combined. Stir in chocolate chips and M&Ms. Scoop 2 tbsp of dough per cookie, rolling into a ball and pressing down slightly on the baking sheet, to flatten. Sprinkle each cookie with additional Mini M&Ms, and bake for 8-10 minutes, until golden brown and slightly underdone in the middle. Let cool on baking sheet for five minutes before transferring to a cooling rack. Cookies will last up to three days, stored in an airtight container.