Want to turn the everyday cookie into a fun Halloween themed cookie? Then these Candy Corn Monster cookies are right up your alley! Made with a health creamy peanut butter and rolled oats batter base these cookies put a fun twist on the traditional cookie. Have fun indulging in the candy corn and chocolate toppings!
Candy Corn Monster Cookie Ingredients –
1 ½ C. creamy peanut butter
1 C. sugar
1 C. brown sugar
½ C. butter or margarine, softened
1 tbs. sour cream
½ tsp. vanilla extract
4 ½ C. rolled oats
2 tsp. baking soda
½ C. purple chocolate candies
½ C. green chocolate candies **I bought the purple and green candies in the bulk section of my local grocer
1 C. Candy Corn + extra to put a Candy Corn on top of each cookie
Preheat your oven to 350 degrees.
#1. In a large bowl combine the creamy peanut butter, sugar, brown sugar, butter, sour cream, vanilla and eggs. Mix well. Add in the 2 tsp. of baking soda.
#2. Slowly fold in your 4 ½ C. of rolled oats, mixing well.
#3. Next add in the green and purple candies and the candy corn.
#4. Drop by large tablespoon onto a cookie sheet (I like to line mine with foil for super easy clean up) and gently press down into a more rounded shape. Press one extra candy corn into the top of each cookie prior to baking.
#5. Bake for 10-12 minutes. Cookies will turn golden brown. Try not to over bake. They are even better if a little bit undercooked and not crunchy.
*Makes approximately 3 dozen cookies. Store in an airtight container 1-2 weeks. These cookies also freeze well 1-2 months.