Description
These Apple Monster Cookies are a delightful twist on classic monster cookies, packed with shredded apples, oats, raisins, and nuts, topped with playful candy eyes. Perfectly soft with a hint of spice from cinnamon and nutmeg, these cookies are an irresistible fall treat suitable for any cookie lover.
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 combined.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar 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, fully incorporating each egg before adding the next. Stir in the vanilla extract for flavor.
- Gradually Add Dry Ingredients: Slowly add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.
- Stir in Oats, Apple, Raisins, and Nuts: Fold in the rolled oats, shredded apple, raisins, and if using, chopped walnuts or pecans until evenly distributed throughout the dough.
- Chill Dough (Optional): Cover the dough with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to meld and prevent spreading during baking.
- Preheat Oven: Set your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats for easy cookie release.
- Drop Dough onto Baking Sheets: Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Add Candy Eyes: Gently press 2 to 3 candy eyes into the top of each cookie to create the fun monster look before baking.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges turn golden brown and the centers look 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, ensuring they firm up nicely.
Notes
- Chilling the dough is optional but helps prevent spreading and enhances flavor.
- Use firm apples like Honeycrisp or Granny Smith for best texture and taste.
- For nut-free version, simply omit the walnuts or pecans.
- Candy eyes can be found at baking supply stores or online; alternatively, use chocolate chips or skip for a simple cookie.
- Store cookies in an airtight container at room temperature for up to 5 days.
