Nut Free Monster Cookies Perfect for Halloween
Halloween Monster Cookies are loaded with oatmeal, chocolate chips, white chips, sprinkles, coated candy pieces, and are decorated for the spooky season. They are super cute and perfect for Halloween parties. And, of course, unlike traditional monster cookies do NOT contain peanut butter.
Print Recipe
Equipment
- baking sheets
- Parchment paper
- oven
- Large mixing bowl
- stand mixer or handheld mixer and large bowl
- Wire Rack
Ingredients
- 2 cups flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ teaspoon salt
- 2 cups quick oats
- 1 cup butter softened
- 1 cup brown sugar packed
- 1 cup sugar
- 2 large eggs room temperature
- 1 tsp vanilla
- ½ cup chocolate chips
- ½ cup white chips
- 1 cup candy coated chocolate pieces like Skippers from Vemont Nut Free or Unreal
- ¼ cup Halloween sprinkles
- Mini candy eyeballs
Instructions
- Preheat oven to 325℉. Line baking sheets with parchment paper.
- In a large bowl combine 2 cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 2 cups quick oats. Set aside.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, add 1 cup softened butter, 1 cup brown sugar and 1 cup sugar. Using the paddle attachment, beat until fluffy, about 3 minutes. Add 2 eggs one at a time, scraping down the bowl as needed. Add 1 teaspoon vanilla and mix well.
- Add the dry ingredients to the butter mixture and mix until combined.
- Add ½ cup chocolate chips , ½ cup white chips, ¼ cup Halloween sprinkles and 1 cup candy coated pieces and mix again until all ingredients are combined.
- Use a 2 tablespoon cookie scoop to create dough balls and place on a parchment lined baking sheet about 2" apart. Chill in the fridge for 30-60 minutes. This prevents the cookies from spreading too much.
- Bake in a 325℉ oven for 11-14 minutes, or until lightly golden brown and set. Remove from the oven and immediately add the candy eyeballs before letting the cookies cool on the pan for a few minutes. Cookies will continue to cook on the pan.
- Transfer to a wire cooling rack to cool completely. Serve immediately or store in an airtight container for up to 5 days.
Notes
You can pick through the candy pieces and use the Halloween colors or just use them all.
If you can't find nut-free candy pieces or don't have them on hand, increase the chocolate and white chips to 1 cup each.
Be sure to read the ingredient labels to make sure the sprinkles are safe.
Do not add the candy eyeballs before baking.
Use quick oats in this recipe. Quick oats are more finely cut whole oats and will give the monster cookies a more uniform texture. Quick oats also act as a binder since the consistency is more powdery. If you don’t have quick oats, pulse your whole oats in the food processor a few times to break them down.
To freeze Monster Halloween Cookies: Baked and cooled cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months too. Bake frozen cookie dough balls for an extra minute, no need to thaw.
If you can't find nut-free candy pieces or don't have them on hand, increase the chocolate and white chips to 1 cup each.
Be sure to read the ingredient labels to make sure the sprinkles are safe.
Do not add the candy eyeballs before baking.
Use quick oats in this recipe. Quick oats are more finely cut whole oats and will give the monster cookies a more uniform texture. Quick oats also act as a binder since the consistency is more powdery. If you don’t have quick oats, pulse your whole oats in the food processor a few times to break them down.
To freeze Monster Halloween Cookies: Baked and cooled cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months too. Bake frozen cookie dough balls for an extra minute, no need to thaw.