About the Recipe
Get the kids involved in a little Halloween baking! SUNNYB Natural gives these cookies a rich sunflower flavour, while rolled oats add texture, and two kinds of chocolate make every bite a treat. Finish with sprinkles and candy eyes to give each monster its own personality.
Ingredients
113 g butter, softened to room temperature (½ cup)
130 g SUNNYB Natural sunflower seed butter (½ cup)
160 g brown sugar (¾ cup)
1 large egg
1 large egg yolk
150 g plain flour (1¼ cups)
89 g traditional rolled oats (1 cup)
8 g cornflour (1 tablespoon)
5 g baking soda (1 teaspoon)
6 g fine salt (1 teaspoon)
5 ml vanilla extract (1 teaspoon)
Mix-ins and decorations
115 g dark chocolate chips (⅔ cup)
55 g white chocolate chips (⅓ cup)
150 g Halloween-coloured M&M’s (¾ cup)
30 g Halloween sprinkles (3 tablespoons)
Candy eyeballs
Preparation
Preheat the oven to 180°C fan-forced. Line two large baking trays with baking paper.
In a bowl, whisk together the flour, rolled oats, cornflour, baking soda and salt.
In a separate large bowl, beat the softened butter and brown sugar with an electric mixer until light and fluffy.
Beat in the egg and egg yolk. Add SUNNYB Natural Sunflower seed butter and the vanilla, then mix until evenly combined.
Add the dry ingredients and mix on low speed until just combined. Avoid overmixing.
Fold in both types of chocolate chips, the M&M’s and the sprinkles. Keep the candy eyeballs aside for decorating after baking.
Scoop approximately 2 tablespoons of dough per cookie onto the prepared trays, leaving about 5 cm between them. Add a few extra sprinkles on top if you like.
Bake for 11–13 minutes, checking from 11 minutes. The edges should be lightly golden, and the centres should look set. If baking the trays separately, check each batch from 11 minutes.
Immediately after baking, gently press one or two candy eyeballs into each cookie. An adult should handle this step while the cookies and trays are hot.
Leave the cookies on the trays for a few minutes, then carefully transfer to a wire rack to cool completely.
Notes:
- Use traditional rolled oats for a chunky texture and choose sprinkles without hard candy pieces.
- Add candy eyes immediately after baking so they keep their shape and stick to the cookies.