Tex's Monster Cookies

November 1, 2016.

That means there are only 60 days left in this year! How did this happen? I mean, it seems like only yesterday I was putting Christmas decorations away.

Okay, so it wasn't yesterday, because yesterday was Halloween. So, since it wasn't just any ordinary Monday, I decided to do something special for those little monsters that frequent our doorstep more than just one day a year. And nothing fit the bill better than Monster Cookies. I mean, how can you go wrong with ingredients like this?

Actually, you can find several different versions of Monster Cookies out there, though a few things are constants--M&Ms, chocolate chips and oatmeal. This is my version, though you are certainly welcome to research other options to see which one you like best.

Here's what you'll need:

• 1/2 cup (that's 1 stick) unsalted butter
• 1/2 cup shortening
• 1 1/4 cups dark brown sugar
• 3/4 cup white sugar
• 2 eggs
• 1 1/2 cups all purpose flour
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups oats (I used old-fashioned, but you could also use quick oats)
• 1 cup M&Ms (I used the fall variety since it's what I had on hand)
• 3/4 cup semisweet chocolate chips
• 1/2 cup roughly chopped pecans
• 2 cups Rice Krispies (or equivalent) cereal

Preheat your oven to 375 degrees.

Cream the butter and shortening, then add the sugars and beat until fluffy.

Add your eggs and mix well. Now add the vanilla and stir that in.

Add the flour, salt, baking powder, soda and cinnamon and mix until well blended.

From this point on, it's best to do the mixing by hand.

First, I folded in the oatmeal, pecans and chocolate chips.

Then came the M&Ms.

Stir that good before adding the Rice Krispies.

Fold again and again and again until everything is mixed together, then drop by large spoonful's onto a baking sheet. A large cookie scoop is what I used, but you could also use an ice cream scoop or even a 1/4 cup measuring cup.

Bake for 12-15 minutes, depending on the size of your scoops. If you're making a larger cookie, obviously you'll want to extend the baking time. Just be sure to do it in short increments and watch to make sure they don't burn.

Just look at all the good stuff inside these babies.

I love the pecans.

You can serve them warm,

Or package them in cellophane bags for trick-or-treaters.

Whatever the case, I can guarantee that monsters of all sizes are going love these cookies.

So how was Halloween at your place?

Mindy Obenhaus lives in Texas with her husband and kids. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com.