Description
Apple Monster Cookies blend chewy oats, sweet raisins, and fresh shredded apples with warm spices and a delightful crunchy texture. Enhanced with candy eyes for a playful look, these cookies are a fun twist on a classic treat, perfect for fall baking or Halloween-themed snacks.
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
Add-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 to evenly distribute all the dry spices and leavening agents.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened butter with the brown sugar and granulated sugar until the mixture is light, fluffy, and fully combined, about 3-5 minutes, scraping down the bowl as needed.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract for flavor.
- Gradually Add Dry Ingredients: Lower the mixer speed and gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
- Stir in Oats, Apple, Raisins, and Nuts (if using): Gently fold in the rolled oats, shredded apple, raisins, and optional chopped nuts until they are evenly distributed throughout the cookie dough.
- Chill Dough (Optional): Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes or up to 2 hours to help the dough firm up and enhance flavor melding.
- Preheat Oven: Set your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Drop Dough onto Baking Sheets: Using a rounded tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Add Candy Eyes: Press 2-3 candy eyes into the top of each dough ball gently before baking to create the playful monster appearance.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are just set for a chewy texture.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes to set before transferring them to a wire rack to cool completely to avoid breakage.
Notes
- Chilling the dough is optional but recommended for thicker cookies and enhanced flavor.
- You can substitute raisins with chocolate chips or dried cranberries for a different flavor.
- Use granny smith apples for a tart bite or honeycrisp for extra sweetness.
- This recipe makes approximately 36 medium-sized cookies.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
