Name: Mini Egg Oatmeal Easter Cookies
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Yield: 16
Cuisine: Baking
Ingredients: 1/2 cup (113g) unsalted butter, room temperature; 1/4 cup (50g) granulated sugar; 3/4 cup (150g) brown sugar; 1 egg, room temperature; 1 tsp vanilla extract; 1 cup (140g) all-purpose flour; 1 cup (100g) quick oats; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup (90g) semi-sweet chocolate chips; 1/2 cup (100g) Mini Eggs, crushed (plus extra for decorating)

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Warm Mini Egg oatmeal cookies are a must-have Easter dessert! These cookies are incredibly easy to make and have the perfect cookie balance with crispy edges and soft centres.

It is Mini Egg season! Last year, I created a Mini Egg chocolate chip cookie I absolutely adore but this year I wanted to try to make an oatmeal cookie recipe. So I present to you this year’s Easter cookie – Mini Egg oatmeal cookies!

These Mini Egg oatmeal cookies are everything you can dream of in an oatmeal cookie. They have crispy edges, soft and chewy centres, melty semi-sweet chocolate chips and of course, crushed Cadbury Mini Eggs! These cookies are perfection, especially freshly baked and warm. I promise they will be a hit during your Easter festivities this upcoming weekend!

INGREDIENTS YOU WILL NEED TO MAKE THESE MINI EGG OATMEAL EASTER COOKIES:

Mini Eggs: they are the star ingredient in this recipe. I personally love the Cadbury Mini Eggs but you can use any brand of Mini Eggs.
Chocolate chips: I liked the addition with semi-sweet chocolate chips in the recipe to balance out a bit the sweetness of the milk chocolate from the mini eggs.
Butter: unsalted room temperature butter is used in this recipe.
Sugars: this recipe calls for both granulated sugar and brown sugar to give the cookies the perfect texture aka crispy edges but a soft centre!
Egg: make sure your egg is at room temperature.
Vanilla extract: pure vanilla extract is best.
Flour: I used all-purpose flour in this recipe. I would not recommend substituting for any other flour.
Oats: this recipe was developed with quick oats.
Baking soda
Salt

HOW TO MAKE MINI EGG OATMEAL COOKIES:

Preheat your oven to 350F and line a baking sheet with parchment paper. Start by measuring your 1/2 cup of Mini Eggs and transfer them to a ziploc bag. Crush them using a rolling pin and set aside.

In a bowl, combine the flour, oats, baking soda and salt. Set aside. In the bowl of your stand-up mixer, cream together the butter and sugars until smooth. Scrap down the sides of the bowl, and mix in the egg and vanilla extract. Add in the dry ingredients, followed by the chocolate chips and crushed Mini Eggs.

Using a medium size ice cream scoop (~3 tbsp), drop the dough on the baking sheet. Top with extra crushed Mini Eggs to decorate if you’d like. Bake the cookies for 9-10 minutes. Once out of the oven, let the cookies sit on the baking sheet an extra 5 minutes before transferring to a cooling rack. Enjoy slightly warm!

A FEW TIPS TO GET THE PERFECT OATMEAL COOKIES:

I have developed this recipe using quick oats since that is what I personally have at home at all times. Using a different kind of oats, such as rolled oats, is possible but it will yield a different cookie texture.
Measure your Mini Eggs before crushing them, then transfer them to a ziploc bag and crush them using a rolling pin. Mini Eggs are fairly hard to crush so I find this method to be the safest and most efficient.
Try measuring your ingredients with a scale instead of cups for the best results.
Do not overbake the cookies! Pull them out of the oven after 8 to 10 minutes (mine are perfect at 9 minutes). The edges should be set but the centres should look slightly underbaked. Then leave the cookies on the baking sheet for an additional 5 minutes so they can finish baking and fully set before transferring to a cooling rack.

HOW TO STORE THESE MINI EGG OATMEAL COOKIES?

These cookies are best eaten slightly warm or within 24 hours of baking. But they do stay fresh for up to 3 days when stored in an airtight container.

CAN I FREEZE THE COOKIE DOUGH?

You sure can! I love freezing cookie dough so I can have a warm freshly baked cookie when the craving hits.

On a small baking sheet covered with wax paper, drop the scooped the dough. Place the baking sheet in the freezer for about one hour to let the dough harden. Then, transfer the balls of cookie dough into a large freezer ziploc bag or a freezer-friendly airtight container.

You can bake the cookies directly from frozen but I’d recommend lowering the temperature to 325F and bake for a touch longer (10-12 minutes).

FOR MORE EASTER RECIPES, CHECK OUT MY:

If you make these Mini Egg oatmeal Easter cookies, leave a comment below and share a picture on instagram with the tag @mapleetchocolat and/or #mapleetchocolat 🙂 Don’t have time to make the recipe now? Pin it for later by clicking on any of the pictures above!