Ingredients:

  • 1/2 cup (115g) Unsalted butter, room temperature
  • 3/4 cup (190g) Creamy peanut butter
  • 3/4 cup (150g) Light brown sugar, packed
  • 1/4 cup (50g) Granulated white sugar
  • 1 Large egg, room temperature
  • 1 tsp (5ml) Pure vanilla extract
  • 1 cup (125g) All-purpose flour
  • 2 cups (180g) Old-fashioned rolled oats
  • 1/2 tsp Baking soda
  • 1/4 tsp Sea salt
  • 1/2 cup (85g) Semi-sweet chocolate chips
  • 1/2 cup (100g) Halloween M&Ms
  • 1/4 cup (40g) Candy eyeballs
  • 1/4 cup (15g) Crushed pretzels

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl or stand mixer, cream together the room temperature butter, creamy peanut butter, brown sugar, and granulated sugar for about 2 minutes until the mixture is pale and aerated.
  3. Add the egg and vanilla extract to the bowl, beating until the mixture is smooth and resembles caramel.
  4. On low speed, stir in the all-purpose flour, baking soda, and sea salt until just combined, leaving a few white streaks.
  5. Fold in the old-fashioned rolled oats, chocolate chips, crushed pretzels, and half of the Halloween M&Ms until the dough is thick and heavily textured.
  6. Using a cookie scoop, portion the dough into 3-tablespoon mounds and place them on the prepared baking sheets.
  7. Bake for 10 minutes until the edges are just set but the centers are still soft. Immediately press the candy eyeballs and remaining M&Ms into the tops of the warm cookies.