Description
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.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350F and line a baking sheet with parchment paper.
- Start by measuring your 1/2 cup of Mini Eggs. Transfer them to a ziploc bag and crush them using a rolling pin. Set aside.
- In a bowl, combine the flour, oats, baking soda and salt. Set aside.
- In the bowl of you 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 warm or store the cookies in an airtight container for up to 3 days.
Notes
The cookies will look slightly underbaked when you pull them out, but they will continue to bake and set on the baking sheet.
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- Prep Time: 15
- Cook Time: 9
- Category: Easter
- Cuisine: Baking
Keywords: mini egg cookies, cookies, oatmeal, cadbury, easter, mini egg