Mini Egg Oat Cookies
Serves 2025 mins prep30 mins cook
It wouldn’t be Spring without some Cadbury Mini Eggs. These Mini Egg Oatmeal Cookies have a buttery cookie dough base with chewy oats and lots of those milk chocolate mini eggs for a melt-in-your-mouth bite.
0 servings
What you need
cup unsalted butter
cup dark brown sugar
cup granulated sugar
tbsp vanilla extract
tbsp cornstarch
tsp baking soda
tsp baking powder
tsp salt
Instructions
0 Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. 1 Chop 6 ounces (or about 1 cup) of the Cadbury Mini Eggs. Leave the remaining mini eggs whole to stick in the dough before baking. 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. 6 Scoop the cookies onto the prepared pan using a 1-ounce cookie scoop (about 2 Tablespoons), spacing them at least 2 inches apart. 7 Press the remaining whole mini eggs into the scoops of dough, a couple onto each one. 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