Cadbury Egg Cookies

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Cadbury Egg Cookies

Cadbury Egg cookies start with a chewy oatmeal base and are studded with chocolate for a perfect Easter sweet!

Prep Time10

Cook Time12

Cool Time5

Total Time27

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

Ingredients

3 cups old fashioned oats
1½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup brown sugar
½ cup sugar
1 large egg + 1 egg yolk
1 teaspoon vanilla
1 cup milk chocolate chips
1 (10-ounce) bag mini Cadbury eggs

Instructions

Preheat the oven to 350°F.
In a medium bowl, whisk the oats, flour, baking powder, baking soda, and salt.
In a large bowl or the bowl of a stand mixer, beat the butter, brown sugar, and sugar, and mix until combined. Add the whole egg, egg yolk, and vanilla, and mix until smooth.
Add the dry ingredients to the wet ingredients and mix to form a thick dough. Gently fold in the chocolate chips and Cadbury eggs
Scoop the dough into balls and place on a parchment or silicone-lined baking sheet. Bake 12-14 minutes, until light golden brown on the bottom.
Remove from the oven and let cool on the baking sheet for 5-10 minutes, then move to a wire rack.

Video

Notes

Recipe Tips

Must use old-fashioned oats for the best structure and texture.
Be sure the butter has been softened otherwise it won't incorporate as well.
Cold eggs separate best, but then let the eggs come to room temperature before adding them to the recipe.

Store the dough. Cover the dough ball with plastic wrap and refrigerate for up to 24 hours before baking, or freeze the cookie dough for up to 3 months. See How to Freeze Cookie Dough for tips.

Store baked cookies. Store cooled cookies in an airtight container at room temperature for 3-4 days, or place them in a freezer Ziploc bag and freeze for up to 3 months.

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