Happy October! I know we’re technically on day 3 here, but it’s still the beginning, so I figured what better way to celebrate than with Halloween candy?
Okay, I have a confession. I don’t think I actually like candy corn. I LOVE these cookies, but I bought this entire bag of candy corn to make them, and so once in a while when I was craving something sweet, I would grab a couple. I wanted to like them. Everyone loves candy corn at Halloween time! I tried way too many times, but the truth is, I think they taste weird on their own. I would much rather have a chocolate peanut butter pumpkin.
You know those round ones wrapped in pumpkin foil paper with the crunch in the middle that only come out for Halloween? I have a serious obsession. I used to buy at least 4-5 bags a season, and eat them all. It was kind of gross. Really gross. But those pumpkins are delicious. This year, I’m abstaining from delicious peanut butter pumpkins. I don’t trust myself. However, if you buy a bag and wanted to give me jusssstttt ooonnneee, we would maybe be best friends for ever and ever.
In return, I will give you the whole 2/3 full bag of candy corn sitting on my counter. I would say in my pantry, but yeah…. Still haven’t put that away. In fact, my house is a bit of a disaster, but that’s a whole other story, and it’s a little embarrassing. Let’s just pretend for one day that I am the neatest person ever, and my house always looks immaculate. That’s a fun dream.
Let me tell you, the first time I attempted candy corn cookies, disaster ensued. I tried to make pumpkin ones, and they were entirely too cake-like, plus I mixed the candy corns into the batter, and my poor cookie pan is still recovering. It was a sticky, cakey mess that no one would enjoy eating. Surprisingly, I didn’t freak out like I normally would. I laughed about it, threw away the disaster cookies, and went back to the drawing board. The result? Halloween cookie perfection.
It’s still important to bake the candy corns in the cookie, because that’s what makes them gooey, and stick to the cookie, but pressing them in on top saves you the mess! Also, a heartier oatmeal cookie stands up a lot better when adding strange little yellow, orange, and white candies to the mix The cookies are slightly crispy on the edges, while perfectly soft and gooey on the inside, with the perfect melty sweetness of baked candy corn.
Even this candy corn hater couldn’t get enough!! I’m telling you, if you too think you hate candy corn, you can reform to society’s candy corn obsession by putting them in these cookies! And if you love candy corn, you will really love these cookies!
Candy Corn Oatmeal Cookies
yield 3 dozen
- 1 1/2 cups white whole wheat four
- 1 tsp baking soda
- 1 tsp baking powder
- dash salt
- 6 tbs apple butter
- 3 tbs coconut oil
- 3/4 cup raw turbinado sugar
- 1/4 cup egg substitute
- 1 1/2 tsp vanilla
- 1 cup rolled oats
- approx 1 cup candy corn
- Preheat oven to 350. In a medium bowl, combine flour, baking soda, baking powder and salt. Set aside.
- In a large bowl, beat together apple butter, coconut oil, sugar, egg substitute and vanilla until combined. Slowly beat in dry ingredients, then fold in oats.
- Line a baking sheet with parchment paper, and drop cookies onto the sheet using a small cookie scoop. Press 3-4 candy corns into the top of each cookie.
- Bake for 12 minutes until golden. Let stand on cookie sheet for 3-5 minutes, then transfer to a wire rack to cool completely.
What’s your favorite Halloween candy??