Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated white sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1 cup (90g) quick-cooking oats
  • 1 tsp (5ml) green gel food coloring
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1/2 cup (90g) M&Ms (Halloween colors)
  • 1/2 cup (90g) peanut butter chips
  • 16-32 edible candy eyeballs
  • 2 tbsp (15g) orange sanding sugar

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and white sugar until the mixture is pale and fluffy.
  3. Beat in the egg, vanilla extract, and green food coloring until the color is uniform and the batter looks velvety.
  4. In a separate bowl, whisk the flour, baking soda, and salt. Gradually add the flour mixture to the wet ingredients on low speed, mixing only until the white streaks disappear.
  5. Fold in the quick oats using a spatula to maintain the dough's aeration.
  6. Gently fold in the semi-sweet chocolate chips, M&Ms, and peanut butter chips.
  7. Use a cookie scoop to drop rounded mounds of dough onto the sheets, spacing them 2 inches apart.
  8. Immediately press 1 to 3 candy eyeballs into the top of each mound and sprinkle with orange sanding sugar if desired.
  9. Bake for 10–12 minutes, or until the edges are set but the centers still look slightly soft. Allow them to cool on a wire rack.