Chewy Cadbury Egg Oatmeal Chocolate Chip Easter Cookies Delight
Delightful cookies combining oats, chocolate chips, and Cadbury Mini Eggs, perfect for Easter celebrations.
Ingredients
Wet Ingredients
- ½ cup Unsalted Butter (softened) Ensure it's at room temperature.
- ½ cup Brown Sugar
- ½ cup Granulated Sugar
- 1 large Egg For a vegan version, use a flax egg.
- 1 teaspoon Vanilla Extract Use pure for best results.
Dry Ingredients
- 1 ¼ cups Unbleached Flour Can substitute with gluten-free flour.
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- ½ cup Quick Oats
Mix-Ins
- 1 cup Mini Chocolate Chips
- 1 ¼ cups Crushed Cadbury Mini Eggs (divided) Save 1/4 cup for topping.
Instructions
Preparation
- Gather all your ingredients and make sure butter is softened.
- Preheat your oven to 350°F (175°C).
Mixing Wet Ingredients
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
Combining Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture and blend until just combined.
Final Mix
- Gently fold in the oats, chocolate chips, and 1 cup of crushed Cadbury Mini Eggs.
Baking the Cookies
- Scoop rounded mounds of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Sprinkle the remaining 1/4 cup of crushed Cadbury Mini Eggs on top.
- Bake in the preheated oven for 10-12 minutes until the edges are golden brown.
- Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze them in a single layer and then transfer to a freezer-safe container.