Monster Cookies
3 cups old-fashion oats
1 cup finely chopped walnuts
2 cups all-purpose flour
1 cup miniature chocolate chips
½ cup chopped unsweetened coconut
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened (no substitutions)
1 cup sugar
1 cup dark brown sugar, packed
2 large eggs
2 teaspoons vanilla extract or 1 teaspoon orange extract
Decorations
15-20 Halloween Oreo cookies
Candy eyeballs and teeth
Assorted seasonal candies and licorice
Orange sanding sugar
Heat oven to 350 degrees. Line four large baking sheets with parchment paper.
On large baking sheet, stir oats and chopped walnuts, spreading evenly. Bake 18-20 minutes until medium brown, stirring midway to even browning. Turn onto cool pan to stop the browning and cool completely.
In medium bowl, whisk flour, mini chips, coconut, baking soda, powder and salt. Set aside.
In large mixing bowl, beat butter and sugars for 1½ minutes until smooth. Add eggs and extract, beating 1 minute on high speed until light. Scrape bowl well. Pour flour mixture into creamed and beat on low speed 15 seconds. Do not mix completely. Gently scrape bowl. Add toasted oats/nuts and mix on low speed 15 seconds. Finish mixing by hand with scraper or spoon. Scrape bowl well to combine completely.
Press dough into a ¼-cup measure; run a thin knife around edge to release onto baking sheets. Place 6 cookies evenly apart on prepared pans. Gently press down to flatten. Bake 18-20 minutes until cookies are golden brown. Cool on pans 2 minutes before decorating.
To decorate: Gently press candy facial features and assorted candies into warm cookies to create monster faces. Sprinkle edges with colored sugar if desired. Cool 10 minutes on pans before moving to rack. Cool completely before moving to display platter.
For presentation: Pulse Halloween Oreo cookies in food processor until finely ground; add 1 to 2 teaspoons orange sanding sugar, if desired. Spread cookie crumbs evenly on platter. Arrange Monster cookies in "dirt." Add gummy worms and other candy décor in crumbs around cookies if desired.
Serves 24.
Baker's hint: Regular chocolate chips can be finely chopped to substitute for miniature variety; chill 15 minutes before stirring into dough. Look for unsweetened coconut at stores offering ethnic ingredients.
Nutrition values per cookie (without decor): 294 calories, 15 g fat (7 g saturated), 38 carbohydrates, 2 g fiber, 5 g protein, 38 mg cholesterol, 183 mg sodium.