Cadbury Egg Oatmeal Cookies (Print Version)
# Ingredients:
01 -
3 cups old-fashioned oats
02 -
1½ cups all-purpose flour
03 -
½ teaspoon baking powder
04 -
½ teaspoon baking soda
05 -
1 teaspoon salt
06 -
1 cup butter, softened
07 -
1 cup brown sugar
08 -
½ cup granulated sugar
09 -
1 large egg
10 -
1 egg yolk
11 -
1 teaspoon vanilla extract
12 -
1 cup milk chocolate chips
13 -
1 (10-ounce) bag mini Cadbury eggs
# Instructions:
01 -
Preheat the oven to 350°F.
02 -
In a medium bowl, whisk the oats, flour, baking powder, baking soda, and salt.
03 -
In a large bowl or stand mixer, beat the butter, brown sugar, and sugar until combined. Add the egg, egg yolk, and vanilla extract. Mix until smooth.
04 -
Add the dry ingredients to the wet ingredients and mix to form a thick dough. Gently fold in the chocolate chips and Cadbury eggs.
05 -
Scoop the dough into balls and place them on a parchment or silicone-lined baking sheet. Bake for 12-14 minutes, until light golden brown on the bottom.
06 -
Remove from the oven and let cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack.
# Notes:
01 -
Use old-fashioned oats for the best structure and texture.
02 -
Soften butter for better incorporation into the dough.
03 -
Separate eggs while cold, then let them come to room temperature before use.
04 -
Refrigerate the dough for up to 24 hours before baking or freeze it for up to 3 months.
05 -
Store baked cookies in an airtight container at room temperature for 3-4 days or freeze for up to 3 months.