Witch’s Brew Cookies…Spooky Good Treats with McCormick!

When you were a kid, did you ever have a day in the kitchen when you collected a bunch of random ingredients, mixed it into a cup, and then got your crazy Uncle Tommy to eat or drink it?

And he did?

Like, old coffee, RC Cola, crushed up potato chips and a half eaten peppermint? And you and your sister and cousin doubled over laughing, gagging, and giggling the whole time?


Yeah, me either…that was a hypothetical question, of course.

Something like that would and should have been called Witch’s Brew. All sorts of weirdness, combined into something a little scary. Witches are scary. Concoctions? Also scary. These Witch’s Brew Cookies?


Not scary. Green, yes…but not scary. It’s because they only involve delicious ingredients.

You may have noticed the recent craze in cookies that are made of random items…lots of chocolate chips, oatmeal, cereal, nuts, candies, you name it. Some people call them Compost Cookies, or Garbage Can Cookies, or Kitchen Sink Cookies. I get it, I do. But with Halloween just around the corner, I felt the need to call these Witch’s Brew Cookies, and the crazy color and ingredients really make the name fit.


As I am part of the McCormick Spooky Squad, I used the McCormick brand Neon Green food coloring to jazz these bad boys up. I love the results! Fun, and perfect for taking to Seven’s kindergarten class – I know those little rugrats will love them!

Take the recipe and make it your own – use whatever candy you think would be good, mix it up, and most importantly, have FUN!


Witch’s Brew Cookies

makes 36

  • 1 stick unsalted butter, softened
  • 2/3 cup sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon salt
  • 1 tablespoon vanilla
  • 2 eggs
  • 50 drops Neon Green McCormick Food Coloring (if desired)
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/2 cup instant oats
  • 1 cup cereal (I used Lucky Charms)
  • 1 cup chunked cookies (I used Oreos)
  • 1 1/2 cups mixed chocolate chips or candy bars chunked (I used semi-sweet and white chips)
  1. Preheat oven to 325. Line baking sheets with a SilPat or parchment paper.
  2. In the bowl of a stand mixer, beat butter with the sugars, salt, and vanilla, about 2 minutes. Add in the eggs, one at a time, scraping down the bowl after each addition. Add food coloring until uniform in color.
  3. In a separate bowl, whisk the flour and baking soda. Add to the other ingredients on low speed, until just combined. Stir in the chocolate by hand. Chill dough for 10 minutes.
  4. Portion out the cookies onto the baking sheets, roughly 12 cookies per sheet (I used a cookie scoop). Cookies will spread a bit, but not much. Allow 1-2 inches between cookies.
  5. Bake for 12-14 minutes, or until lightly browned around the edges. They will likely not LOOK done, but they will be. Remove from oven and cool for 2-3 minutes on the pan, then remove to a cooling rack to cool completely. Store in an air-tight container.
  6. Serve and enjoy!
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