Time to scare up a little Halloween with some ghastly looking one-eyed giant cookie monsters for those little mini-monsters running around the house.


This recipe was first created by the Half-Baked Harvest but modified by us for a little more depth in flavor.  Full disclosure: Pictured are cookies that were made gluten-free, so they’re a bit more cake-y than the usual non-gluten free suspects. Also, the decorations were from Target and Walmart.


Happy Halloween everyone!


Monster Halloween Cookies





2 sticks (1 cup) salted butter, at room temperature

1 1/3 cup light brown sugar

½ cup sweetened coconut flakes

2 large eggs, plus 1 egg yolk

1 tablespoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon kosher salt

2 cups old fashioned oats

1 1/4 cups Halloween M&M’s

1 cup mini pretzel sticks, crushed

1 cup semi-sweet chocolate chips or chunks

candy eyes, “Boo” signs, ghosts, bats and pumpkin decorations



  1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
  1. In a bowl, beat together the butter, brown sugar, and vanilla until combined. Beat in the eggs and 1 egg yolk, 1 at a time, until combined. Add the flour, baking soda, baking powder, and salt. Beat in the oats and coconut.
  1. Fold in 1 cup of the M&M’s, the pretzels, and chocolate chips.
  1. Roll the dough into 1/4 cup size balls. Place 3 inches apart on the prepared baking sheet.
  1. Bake for 8 minutes, then rotate the pan and bake another 2 minutes. Pull the pan out and push the remaining M&M’s and candy eyes into the cookies. Bake 2-3 minutes. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.