Description
These Apple Monster Cookies combine the comforting flavors of cinnamon-spiced oats, shredded apple, sweet raisins, and crunchy nuts, all baked into soft, whimsical cookies decorated with candy eyes. Perfect for a fun twist on traditional monster cookies, they offer a delightful mix of textures and a burst of seasonal apple flavor in every bite.
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 and Toppings
- 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 all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until thoroughly combined.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened unsalted butter with the light brown sugar and granulated sugar until the mixture is light, fluffy, and well combined, about 3 to 5 minutes. Scrape the sides of the bowl as needed to ensure even mixing.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is well incorporated before adding the next. Stir in the vanilla extract until fully combined.
- Gradually Add Dry Ingredients: Slowly add the dry flour mixture to the wet ingredients, mixing on low speed just until combined to avoid overmixing, which can lead to dense cookies.
- Stir in Oats, Apple, Raisins, and Nuts: Gently fold in the rolled oats, shredded peeled apple, raisins, and chopped walnuts or pecans if using, distributing them evenly throughout the dough.
- Chill Dough (Optional): Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes to 2 hours to help maintain shape during baking and meld flavors.
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Drop Dough onto Baking Sheets: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Add Candy Eyes: Before baking, gently press 2 to 3 candy eyes into the top of each cookie to create the monster effect.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers appear set but still soft.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely for best texture.
Notes
- Chilling the dough is optional but recommended for thicker cookies and enhanced flavor.
- If you do not have candy eyes, small chocolate chips or raisins can be used as a fun alternative for decoration.
- To keep cookies chewy, avoid overbaking; remove them when edges are golden but centers still look slightly soft.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For a nut-free version, simply omit the walnuts or pecans.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
