Mini Egg Oat Cookies
These Mini Egg Oatmeal Cookies have a buttery cookie dough base made with chewy oats and lots of milk chocolate mini eggs for a melt-in-your-mouth bite. It wouldn’t be Spring without chocolate mini eggs!
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Post and photos were updated March 30th, 2024
If you’ve had Cadbury Mini Eggs before then you already know how insanely addicting they are. They have a perfectly smooth speckled candy shell filled with solid creamy milk chocolate. And there’s nothing like that intoxicating smell when you pop open a bag. The addition of the mini eggs would be enough to make any cookie extra delicious but incorporating oats adds another layer of chewiness making the perfect texture to go with those pockets of melty milk chocolate. These Mini Egg Oatmeal Cookies would be such a good addition to your dessert table for Easter, or just a snack for when you’re craving something sweet!
Why You’ll Love These Cookies
- Cadbury Mini Eggs – Need I say more? These milk chocolate candies alone are reason enough to try this cookie but adding them to soft, chewy cookies take these to another level.
- No-chill dough. This dough does not need to chill before baking, which means that you are that much closer to sinking your teeth into one of these delectable cookies.
- Soft & Chewy. This dough uses my base cookie recipe that I use for other favorites like my White Chocolate Pistachio Cookies and Mint Oreo Cookies. It’s the perfect mix of soft and chewy textures, everything you want in a cookie!
How to Make Mini Egg Oatmeal Cookies
- Chop the mini eggs. I find that chopping the mini eggs with a knife will give you perfect sized chunks. I cut the mini eggs in half then cut those in halves or thirds but you could roughly chop them instead for more varying sizes. Another option is to add the mini eggs in a zip-top bag and use a meat mallet to crush them which will also give you finer pieces and more varying sizes.
- Make the dough. Butter, granulated sugar, and brown sugar are creamed together with a handheld or stand mixer. The brown sugar helps give these cookies a chewy texture. Then egg and vanilla are added, followed by the dry ingredients, which includes old-fashioned oats. These are mixed in just until everything is combined, then the chopped mini eggs are incorporated. Reserve some of the chopped mini eggs to add on top.
- Portion the dough. Use a cookie scoop to evenly portion the dough. I like to use a medium-sized scoop that holds about 3 Tablespoons of dough. Bake the cookies on a baking pan lined with parchment paper and be sure to space the dough balls at least 2” apart. Press the reserved mini eggs into the tops of the dough balls.
- Bake the cookies. The cookies bake at 350°F for 10-12 minutes. They should turn golden brown just around the edges.
- Cool and enjoy! Mini Egg Oatmeal Cookies can be enjoyed warm but for ultimate chewiness, allow them to cool to room temperature before indulging.
Favorite Tools
Tips for the Best Cookies
- Use room temperature ingredients. Allow your butter and eggs to come to room temperature before mixing your dough. This helps the ingredients blend together better, resulting in a better texture for the cookies.
- Chop your mini eggs. Chop or crush the mini eggs so you get one of these delicious morsels in every bite! I like to use a knife in order to get more even chunks and don’t forget to save some to add add on top.
- Scrape the bowl. This is one step that can make all the difference in your baked goods. Scraping the bowl with a rubber spatula helps to get any pockets of ingredients stuck to the bowl (especially at the bottom) or on the paddle to ensure that everything gets evenly incorporated. This also affects how your cookies bake so don’t skip this step!
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
Storing & Freezing
Store the cookies in an airtight container or zip-top bag at room temperature for up to 3 days. These cookies also freeze great. I like to arrange the cookies in a single layer on a baking sheet (or two) and freeze them for at least an hour. Then once the cookies are firm, layer the cookies in an airtight container or zip-top bag and freeze for up to 3 months. This will help the cookies keep their shape and not stick together when you freeze them. To thaw the cookies, remove them from the freezer and allow them to sit at room temperature for 3-4 hours or overnight before serving.
More Easter Sweets You’ll Love
- Coconut Layer Cake
- Lemon Mascarpone Tart
- Carrot Snack Cake
- Mini Oreo Cheesecakes
- Chewy Coconut Macaroons
- Lemon Brûlée Bars
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Mini Egg Oat Cookies
Ingredients
- ¾ cup (170g) unsalted butter, at room temperature
- ¾ cup (152g) brown sugar
- ½ cup (108g) granulated sugar
- 1 large egg, at room temperature
- 1 Tablespoon vanilla extract
- 1 ¾ cup (230g) all-purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (80g) old fashioned oats
- 1 (9 oz) bag milk chocolate mini eggs
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper or a silicone mat.
- Chop up the chocolate mini eggs with a knife or place them in a zip-top bag and use a meat mallet to crush them into pieces. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar until fluffy and light in color, about 2-3 minutes. Scrape the bowl well, then with the mixer on low speed, add the egg and vanilla. Mix until well combined.
- Scrape the bowl again and add the flour, cornstarch, baking soda and powder, salt, and oats. Mix just until the ingredients are combined. Stir in the chopped mini eggs, reserving some for the tops of the cookies.
- Scoop the dough using a #24 cookie scoop (about 3 Tablespoons)Place the cookies onto the prepared pans, spacing them at least 2 inches apart. Press the reserved mini eggs into the scoops of dough.
- Bake at 350°F for 10-12 minutes or until the edges are set and lightly golden brown. Allow to cool for at least 10 minutes and enjoy!
