Delicious Cadbury Egg Cookies

These irresistible oatmeal cookies studded with mini Cadbury eggs transform ordinary cookie time into an Easter celebration. The combination of chewy oats, rich chocolate chips, and candy-coated chocolate eggs creates the perfect sweet treat that disappears almost as quickly as you can make them.

Every Easter, I make these cookies for our family egg hunt. What started as a simple recipe test has become our most anticipated tradition. Even my nephew who claims to dislike oatmeal cookies devours these without hesitation.

Ingredients

• Old fashioned oats: form the backbone of these cookies with their hearty texture and slightly nutty flavor
• All purpose flour: provides structure while keeping the cookies tender
• Baking powder and baking soda: work together to create the perfect rise
• Salt: balances the sweetness and enhances all other flavors
• Butter: softened to room temperature for proper creaming with sugars
• Brown sugar: adds moisture and a deep caramel note that pairs perfectly with chocolate
• Granulated sugar: creates crisp edges while helping with proper spreading
• Eggs: bind everything together while adding richness
• Vanilla extract: rounds out the flavor profile with warmth
• Milk chocolate chips: provide pockets of melty goodness throughout
• Mini Cadbury eggs: bring seasonal charm and a delightful crunch factor

Step-by-Step Instructions

Prepare the Oven:

Preheat your oven to exactly 350°F and line your cookie sheets with parchment paper or silicone mats for easy release and cleanup. Position your racks in the center of the oven for even baking.

Mix Dry Ingredients:

Whisk together oats, flour, baking powder, baking soda, and salt in a medium bowl until thoroughly combined. This ensures proper distribution of leavening agents for uniform rising throughout the dough.

Cream Butter and Sugars:

In a large bowl, beat softened butter with both brown and granulated sugars until light and fluffy, about 2 minutes on medium speed. This incorporates air that will help your cookies have the perfect texture.

Add Wet Ingredients:

Mix in the whole egg, additional egg yolk, and vanilla extract until the mixture is smooth and well combined. The extra yolk adds richness and chewiness to these cookies that makes them irresistible.

Combine Wet and Dry:

Add your dry ingredients to the butter mixture and stir just until a thick dough forms. Overmixing at this stage can develop too much gluten, resulting in tough cookies.

Fold in Add-ins:

Gently fold in chocolate chips and Cadbury eggs using a spatula. This careful folding preserves the shape of the Cadbury eggs while ensuring even distribution throughout the dough.

Scoop and Bake:

Use a medium cookie scoop to portion dough onto prepared baking sheets, leaving space between each cookie. Bake for 12 to 14 minutes until the edges are light golden brown but the centers still look slightly underdone.

Cool Properly:

Allow cookies to rest on the baking sheet for 5 to 10 minutes before transferring to a wire rack. This resting period completes the cooking process while keeping the cookies perfectly chewy.

The mini Cadbury eggs are truly what make these cookies special in our family. I discovered their magic when my daughter suggested adding them to our regular oatmeal cookie recipe five years ago. Now we hunt for these seasonal candies as soon as they hit store shelves every spring.

Make-Ahead Options

These cookies are perfect for planning ahead during the busy Easter season. You can make the dough up to 24 hours before baking and store it covered in the refrigerator. This not only saves time but actually improves the flavor as the ingredients have time to meld together. For even longer storage, scoop individual dough balls onto a baking sheet, freeze until solid, then transfer to a freezer bag where they'll keep for up to three months. Bake directly from frozen by adding just 2 minutes to the baking time.

Perfect Pairings

Serve these cookies alongside a glass of cold milk for classic enjoyment, or elevate the experience with a scoop of vanilla ice cream sandwiched between two cookies. For an adult gathering, these pair wonderfully with dessert wines like Moscato or even coffee liqueurs. At Easter brunch, arrange them on a platter with fresh strawberries and pastel-colored macarons for a festive dessert display that complements traditional Easter meals.

Customization Ideas

While this recipe is perfect as written, you can easily customize it to suit your preferences or what you have available. White chocolate chips can replace milk chocolate for a sweeter profile. Try adding 1/2 cup chopped nuts like walnuts or pecans for added texture. During other seasons, substitute the Cadbury eggs with M&Ms, chopped candy bars, or other chocolate candies. For a more complex flavor, consider adding 1/2 teaspoon of cinnamon to the dry ingredients or replacing one tablespoon of granulated sugar with maple sugar.

Frequently Asked Questions

→ Can I use quick oats instead of old-fashioned oats?

No, it’s best to use old-fashioned oats for the correct texture and structure. Quick oats may make the dough too soft and less chewy.

→ How do I soften butter quickly?

Cut the butter into small pieces and let it sit at room temperature for 20-30 minutes. Alternatively, microwave it in 5-second intervals until softened but not melted.

→ Can I freeze the cookie dough?

Yes, form the dough into balls, freeze them on a baking sheet, and then transfer to a freezer bag. They can be frozen for up to 3 months. Bake straight from frozen, adding 1-2 minutes to bake time.

→ How do I store baked cookies?

Let the cookies cool completely, then store them in an airtight container at room temperature for up to 4 days. You can also freeze them in a sealed bag for up to 3 months.

→ Can I use dark chocolate chips instead of milk chocolate?

Yes, dark chocolate chips work perfectly if you prefer a richer chocolate flavor. Adjust based on your taste preferences.