Description
These Apple Monster Cookies combine the warm flavors of cinnamon and nutmeg with chewy oats, sweet raisins, and fresh shredded apple for a moist and delicious treat. Candy eyes add a fun, spooky touch perfect for parties or Halloween celebrations. Easy to prepare and bake, these cookies are a delightful mix of texture and taste.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-ins
- 2 cups rolled oats
- 1 cup shredded, peeled apple (about 1 large apple, such as Honeycrisp or Granny Smith)
- 1 cup raisins
- 1 cup chopped walnuts or pecans (optional)
- 1 cup candy eyes
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until well mixed.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract to combine.
- Gradually Add Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to maintain a tender cookie texture.
- Stir in Oats, Apple, Raisins, and Nuts: Fold in the rolled oats, shredded apple, raisins, and chopped walnuts or pecans if using, ensuring all are evenly distributed throughout the dough.
- Chill Dough (Optional): Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 hours, to enhance flavor and make the dough easier to handle.
- Preheat Oven: Set your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
- Drop Dough onto Baking Sheets: Using a rounded tablespoon, drop cookie dough onto the prepared baking sheets, spacing about 2 inches apart to allow for spreading.
- Add Candy Eyes: Press 2 to 3 candy eyes gently into the top of each cookie dough mound to create a fun monster appearance before baking.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges are golden brown and the centers look set but still soft.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes to firm up before transferring them to a wire rack to cool completely, ensuring the texture sets perfectly.
Notes
- Chilling the dough helps prevent excessive spreading and intensifies the flavors.
- Use firm apples like Honeycrisp or Granny Smith for the best texture and tartness balance.
- Omit nuts to make the cookies nut-free if desired.
- Ensure butter is softened to room temperature for easier creaming and better cookie texture.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
