Mini Egg Oatmeal Cookies
These bakery-style Mini Egg Oatmeal Cookies are soft, chewy, and packed with brown butter, hearty oats, and delicious mini eggs in every bite. Made in one bowl with no chill time required, they have perfectly crisp edges and soft middles. They're perfect for Easter baking, spring desserts, and weekend baking!
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!
Notes
Brown butter - This measurement of 3/4 cups + 2 tbsp is before browning the butter.
Mini eggs - I used Cadbury mini eggs and chopped them up before mixing them in!
*I gently flattened the cookies for better spreading. If you prefer a thicker, bakery-style cookie, don't flatten them. If you want your cookies to turn out looking like mine did, then flatten them a bit.