Halloween is not a holiday we throw ourselves into. We dress the kids up and take them trick or treating but we’re definitely not your creepy neighbors with tombstone decorations and spooky music playing on the door step all October. When I was growing up my parents weren’t those people either. But, my mom was the most amazing Halloween costume creator. She also was a very awesome treat maker. Let’s face it she’s just plain awesome! I never remember having a store bought costume, in fact I know how my mom looked down at such things in disgust and horror (ok maybe not that bad). She always made us a great costume. One year my sister and I were MnM’s, another Mickey and Minnie Mouse, and as we got older they were made in part by us and our ideas but mostly by her. She also always managed to make sure they were sized so that a snowsuit could fit underneath. Hey that’s what happens when you live in Northern Wisconsin! I’m nowhere near as talented as my mom in that department and I admit in shame that my kids wear store bought costumes.
To get ready for this week’s #SundaySupper theme I wanted to use one of my mom’s cookie recipes. As I mentioned not only was she super awesome costume mom she also was always involved at our school parties for holidays. She made some mean punch and cookies. This is a “monster” recipe but you can easily cut it in half. When I made the “half” I ended up with 30 really large cookies. So if you’re baking for a crowd, this is the perfect recipe.
- 6 eggs
- 16 oz brown sugar
- 1/2 Tablespoon vanilla
- 4 teaspoons baking soda
- 12 oz chocolate chunks
- 1/2 pound butter
- 2 cups white sugar
- 18 oz peanut butter
- 9 cups quick cook oatmeal
- 2 cups white rice flour
- 16 oz MnM's
- 1 cup chopped nuts
- Preheat oven to 350F.
- In a large bowl cream together the butter, brown sugar, white sugar, vanilla, peanut butter and eggs.
- Mix in the rest of the ingredients. You can use a mixer but it works just as well to use your hands.
- Refrigerate the dough for 30-45 minutes, returning dough to the refrigerator after scooping.
- Line a large baking sheet with parchment paper, baking spray or silpat.
- Scoop the cookies with an ice cream scoop leaving 1-2" of space between them. On a large cookie sheet you should be able to fit 6 cookies.
- Bake for approximately 12 - 15 minutes until the cookies are brown.
- Remove from the oven and allow to sit for 5 minutes and then transfer to a cooling rack. If you move the cookies too soon they will fall apart.
Enjoy with a big glass of cold milk!
I’m not the only one sharing a Halloween inspired recipe. Stop by and visit the other #SundaySupper bloggers with their take on Trick or Treat Halloween theme! Special thank you to Leslie of La Cocina de Leslie for hosting this week!
Please be sure you join us on Twitter throughout the day, this Sunday (October 28th) during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about all things Halloween. All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat.
We’d also love to feature your favorite Halloween recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.
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- Boo Candy Corn & Chocolate Chip Cookies – Hip Foodie Mom
- Bleeding Devil Cakes – Momma’s Meals
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- Halloween Peanut Butter Cookie Dough Cake Pops – Juanita’s Cocina
- Jack-O-Lantern Carrot Cake - Galactosemia in PDX
- Ghostly Chocolate Orange Tarts – Happy Baking Days
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- Bewitchingly Delicious Butterscotch Broomstick Cake Pops – Mama.Mommy.Mom.
- Halloween Popcorn Cake – Pippis in the Kitchen Again
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- Peanut Butter Candy Bar Cookies – The Cookie A Day Challenge
- Monster Cookie Revel Bars – Baker Street
- Halloween Cereal Bars – Basic N Delicious
- Ossi di Morti (Bones of the Dead Cookies) – Webicurean
- Pumpkin Pie Pinwheels – Midlife Road Trip
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