Mini Egg Oat Cookies
Serves 2020 mins prep12 mins cook
These Mini Egg Oatmeal Cookies have a buttery cookie dough base made with chewy oats and lots of milk chocolate mini eggs for a melt-in-your-mouth bite. It wouldn’t be Spring without chocolate mini eggs!
0 servings
What you need
cup unsalted butter, at room temperature
cup brown sugar
cup granulated sugar
egg, at room temperature
tbsp vanilla extract
tbsp cornstarch
tsp baking soda
tsp baking powder
tsp salt
Instructions
0 Preheat oven to 350°F and line 2 baking sheets with parchment paper or a silicone mat. 1 Chop up the chocolate mini eggs with a knife or place them in a zip-top bag and use a meat mallet to crush them into pieces. Set aside. 2 In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar until fluffy and light in color, about 2-3 minutes. Scrape the bowl well, then with the mixer on low speed, add the egg and vanilla. Mix until well combined. 4 Scrape the bowl again and add the flour, cornstarch, baking soda and powder, salt, and oats. Mix just until the ingredients are combined. Stir in the chopped mini eggs, reserving some for the tops of the cookies. 6 Scoop the dough using a #24 cookie scoop (about 3 Tablespoons)Place the cookies onto the prepared pans, spacing them at least 2 inches apart. Press the reserved mini eggs into the scoops of dough. 8 Bake at 350°F for 10-12 minutes or until the edges are set and lightly golden brown. Allow to cool for at least 10 minutes and enjoy!View original recipe
