Q1: What is the absolute, number one secret to a soft and chewy, not hard and crispy, cookie?

The secret is to not overbake them ! A perfect, chewy cookie should be pulled from the oven when the edges are set and a light golden brown, but the very center still looks a little bit soft and slightly underdone. The cookie will continue to bake from the residual heat of the pan as it cools on the baking sheet, which is the key that will give you that perfect, soft and chewy center.

Q2: How do I keep my cookies from spreading out and becoming too thin in the oven?

The most important secret is to make sure your butter is at a cool room temperature , not melted or overly soft. Another fantastic trick is to chill your balls of cookie dough in the refrigerator for at least 30 minutes before you bake them. Chilling the dough will re-solidify the fat, which will help the cookies to hold their shape and prevent them from spreading too much.

Q3: Can I make these Halloween cookies ahead of time for a party?

Yes, these are a perfect make-ahead party treat! You can bake and decorate the cookies completely and store them in an airtight container at room temperature for up to a week. You can also freeze the unbaked balls of cookie dough and bake them fresh on the day of your party.

Q4: Can I make this recipe without a stand mixer?

Of course! You can easily make this dough in a large bowl with a good electric hand mixer . If you don't have either, you can even make it by hand with a wooden spoon and a little bit of elbow grease! Just be sure that your butter is very soft so that you can cream it properly with the sugar.

Q5: Where can I buy the candy eyeballs for the decoration?

You can typically find edible candy eyeballs in the baking or seasonal aisle of most major grocery stores , especially around the Halloween season. They are also widely available at craft stores or from a variety of retailers online.

Spooky Halloween Cookies (Easy Recipe!)

Halloween Cookies (Easy Recipe!)

A festive and fun recipe for large, bakery-style Halloween chocolate chip cookies. This dish features a classic brown sugar and butter cookie dough that is loaded with old-fashioned oats, semi-sweet chocolate chips, and a mix of green, purple, and orange candy-coated chocolates. For a spooky, decorative touch, the balls of dough are pressed into a bowl of Halloween-colored sprinkles and adorned with two candy eyeballs before being baked until the edges are crisp and golden.

Author: Evelyn

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup packed light brown sugar
3/4 cup granulated sugar
2 sticks (1 cup) unsalted butter, at room temperature
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups old-fashioned oats
1 cup mixed green, purple and orange candy-coated chocolates (e.g., M&Ms)
1 cup semi-sweet chocolate chips
1 cup mixed Halloween sprinkles and nonpareils
1/2 cup chopped pecans (optional)
48 candy eyeballs

Instructions

Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, stir together the flour, baking powder, salt, and baking soda.
In the bowl of a stand mixer, beat the brown sugar, granulated sugar, and butter on medium-high speed for 1 to 2 minutes, until light and fluffy. Add the eggs and vanilla and beat well to combine.
On low speed, add the flour mixture and beat until just combined.
Stir in the oats, candy-coated chocolates, chocolate chips, half of the sprinkles, and the optional pecans on low speed for about 30 seconds.
Shape and Decorate: Spread the remaining 1/2 cup of sprinkles in a small, shallow bowl.
Using a 1/4-cup ice cream scoop, scoop the dough, roll it into a ball, and flatten it slightly. Press the top of the dough ball into the sprinkles to coat.
Place 6 balls of dough on each prepared baking sheet. Gently press 2 candy eyeballs onto each dough ball. Refrigerate the remaining dough while the first batch bakes.
Bake: Bake, rotating the pans halfway through, for 15 to 18 minutes, until the edges are crisp and golden.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough.

Notes

This recipe makes large, bakery-style cookies by using a 1/4-cup scoop for each one.
Chilling the remaining dough while the first batches bake is an important step that helps the cookies from spreading too much.
Rotating the baking sheets halfway through the baking time ensures that the cookies bake evenly.

Find it online: https://cookupjoy.com/spooky-halloween-cookies/