Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • ½ cup (100g) granulated white sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 2 cups (180g) quick oats
  • 1 cup (170g) M&Ms (Halloween colors)
  • ½ cup (85g) semi-sweet chocolate chips
  • ½ cup (60g) candy corn or autumn-colored candies
  • ½ cup (65g) salted peanuts or peanut butter chips
  • 16-20 (approx. 30g) edible candy eyeballs
  • 2 tbsp (15g) orange and purple sanding sugar

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, beat the softened butter and both sugars together until the mixture is pale and fluffy.
  3. Mix in the egg and vanilla extract until fully incorporated.
  4. Whisk together the flour, baking soda, and salt, then slowly stir them into the wet ingredients.
  5. Fold in the quick oats until no streaks of flour remain.
  6. Stir in the M&Ms, chocolate chips, candy corn, and peanuts.
  7. Scoop rounded tablespoons of dough and place them 2 inches apart on the baking sheet, gently pressing the tops to flatten them slightly.
  8. Press 1-3 candy eyeballs into the top of each cookie and sprinkle with sanding sugar if desired.
  9. Bake for 10-12 minutes until the edges are set but the centers remain slightly soft.
  10. Let the cookies cool on the pan for 5 minutes to firm up before removing.