These Mini Egg Oatmeal Cookies combine classic oatmeal cookies with sweet mini eggs. They are the perfect bake for spring and Easter. Made with a brown butter cookie dough base, they come together in one bowl, are easy to make, and irresistibly delicious. No chill time required!
Is anyone else addicted to mini eggs like I am? Every time I open a bag, they disappear quicker than I'd like to admit. They are so delicious!!
What a treat these mini egg oatmeal cookies are! They're perfect for Easter bakes, a spring weekend treat, and everyday baking.
These cookies have crisp edges, soft chewy oatmeal middles, and plenty of mini eggs throughout. The brown butter adds so much flavor into the cookie dough, and pairs so well with the mini eggs. They are bakery-style good!
The best part about this recipe is that there's no chill time required, so you get your cookies even faster! Let's get to baking!
Step by step instructions
Here is how to make and bake these Cadbury Mini Egg Oatmeal Cookies. You will need two trays lined with parchment paper, two mixing bowls, a spatula, a whisk, and a standard ice cream scoop.
Step 1 - Brown the butter. Check the recipe card on detailed instructions. Allow to cool as the rest of the ingredients are prepped.
Step 2 - Combine dry ingredients. In a bowl, add flour, oats, baking soda, baking powder, and salt. Stir to combine and set aside.
Step 3 - Whisk in sugars, eggs, and vanilla. Whisk the slightly cooled brown butter and sugars together. Then add in the eggs and vanilla. Whisk together until well combined.
Step 4 - Add dry ingredients. Combine together until a soft cookie dough forms.
Step 5 - Mix in add-ins. Add the chopped mini eggs. Mix a few times until well incorporated.
Step 6 - Scoop and bake. Scoop 6 cookies at a time, evenly spacing them apart from one another. Gently flatten the cookies for better spreading. Bake for 13-16 minutes or until the edges are baked and the middles are still slightly puffy.
Allow to cool on the baking pan, and enjoy! Store the cookies in an airtight container/display case on the counter for up to 5 days or in the refrigerator for up to 1 week!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale for the most accurate measurements. To convert this recipe, click the ‘metric’ button next to the ingredients title on the recipe card.
- Make sure the brown butter does not solidify after browning. It can be used warm, but not hot. I like to brown the butter first and prep the rest of my ingredients later as it cools.
- Use rolled oats or large flake oats for the best chewy texture. Rolled oats give the cookies the best texture.
- Don't over-bake. Bake until the edges are set but the centers still look slightly soft. The cookies will continue baking on the hot pan after you remove them from the oven, giving you soft centers instead of dry cookies.
- Use a cookie scoop for baking. This will give you even scoops everytime. I used a 2 tbsp cookie scooper.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Mini Egg Oatmeal Cookies
Ingredients
- 3/4 cups + 2 tbsps unsalted butter melted and browned
- 1 1/2 cups all purpose flour
- 1 tsp cornstarch
- 2 cups rolled oats
- 1 1/4 tsps baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup dark brown sugar
- 1/2 cup white sugar
- 2 large eggs room temperature
- 1 tbsp vanilla
- 3/4 cups Mini Eggs chopped
Instructions
- Preheat the oven to 350℉/180℃. Line two baking trays with parchment paper and set aside. Chop the mini eggs and set aside.3/4 cups Mini Eggs
- In a medium-sized pot over medium-high heat, melt the butter. Allow it to melt, then continue stirring as it foams, sizzles, crackles, and begins to brown. The butter will go from melted to a deep brown color with specks of brown butter forming at the bottom of the pot. This process will take 3-5 minutes total, a nutty aroma will begin to fill the air too. Don't stop mixing or else it can burn. Once done, transfer into a heat-safe glass to cool. Allow to cool for 15 minutes before using.3/4 cups + 2 tbsps unsalted butter
- In a bowl, add the flour, oats, baking soda, baking powder, cornstarch, and salt. Stir to combine and set aside.1 1/2 cups all purpose flour, 2 cups rolled oats, 1 1/4 tsps baking soda, 1/2 tsp baking powder, 1/4 tsp salt, 1 tsp cornstarch
- In another bowl, whisk together the brown butter, brown sugar, and white sugar.1/2 cup dark brown sugar, 1/2 cup white sugar, 3/4 cups + 2 tbsps unsalted butter
- Add in the eggs and vanilla and continue whisking, scraping the bowl as needed.2 large eggs, 1 tbsp vanilla
- Add in the dry ingredients. Gently fold together with a spatula until almost completely combined.
- Mix in the chopped mini eggs.3/4 cups Mini Eggs
- Scoop the cookies onto a cookie tray (I scooped 6 per tray and used a 2 tbsp cookie scooper), spacing them evenly apart from one another. Gently flatten the cookies for better spreading. Add extra mini eggs on top if desired.
- Bake for 13-16 minutes. The cookies are ready when the edges are a light golden brown and the middle is slightly puffy. Allow to cool, transfer to a cooling rack, and enjoy!
Comments