Enjoy these super cute Halloween Monster Cookies. They are filled with chocolate chips, M&Ms and Halloween sprinkles. Topped off with candy eyeballs for a large, spooky and delicious treat the kids will love!
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or use my recommended baking sheets, Doughmakers Grand Baking Sheets. For best results, bake one sheet at a time on the middle rack.
Stir together flour, baking powder, baking soda, and salt and set aside.
Using a stand mixer with a paddle attachment or a hand mixer beat the butter. Add vegetable shortening and beat until just combined. Beat in dark brown sugar, granulated sugar and pure vanilla extract until light and fluffy.
Add eggs, one at a time, beat until combined. Scrape down sides of the bowl as needed.
Add the flour mixture and beat at low speed until incorporated. Add oats and beat.
Stir in semi-sweet chocolate chips and M&MS.
Pour Halloween sprinkles into a small mixing bowl.
Using a large cookie scoop, about a 1/4 cup, gather dough. Drop into your hands and roll into a ball. Drop dough ball into the Halloween sprinkles and gently press the top of the dough ball down into the sprinkles to coat. Place slightly flattened dough ball onto the baking sheet, placing roughly 3 inches apart.
Bake for about 12-15 minutes or until the edges are lightly browning.
Remove from oven, let stand on the cookie sheet for about 2 minutes.
Press in candy eyeballs, then transfer cookies to a wire rack and cool completely.
Enjoy!
Store in an airtight container for 3-5 days. To freeze; store in an airtight container, placing wax paper between layers, for up to 3 months.