What happens when you take your favorite oatmeal cookie recipe and add Cadbury Mini Eggs? Well, let me tell you.... you get the most delicious cookie on the planet! This oatmeal cookie (which I normally put chocolate chips in) is amazing as it is, but when you add the delicious milk chocolate eggs with the crunch of the shells, it just knocks it out of the park. We had a hard time not eating all the cookie dough to begin with, but then were so happy we had shown some restraint so we could bite into these heavenly cookies while they were still warm. You will want to try these ASAP.... and you'll never guess they are gluten free!
Cadbury Egg Oatmeal Cookies
Makes 2 dozen
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla
1 cup quick oats
1 1/2 cups oat flour or oat bran (you can also grind your own oats in a food processor)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (10 oz.) bag Cadbury Mini Eggs
Preheat oven to 350°F. In a mixing bowl, combine the butter and sugars until creamed. Add the egg and vanilla and mix well. Add the oats, oat flour, salt, and baking soda. Beat until combined. Pour the Cadbury Mini Eggs into a gallon sized resealable bag. Using a meat mallet or rolling pin, break them up into big pieces. You don't want to crush them too much. On a baking sheet lined with parchment, scoop 2 tablespoon-sized balls of dough. Bake for 10 minutes. Let cool on wire rack.
Gather your ingredients. You will need butter, sugar, brown sugar, an egg, vanilla, quick oats, oat flour, salt, baking soda, and a bag of Cadbury Mini Eggs.
In a large mixing bowl, cream together 1/2 cup softened butter with 1/2 cup sugar and 1/2 cup brown sugar. Add 1 egg and 1 teaspoon vanilla and beat until smooth. Add the dry ingredients: 1 cup quick oats, 1 1/2 cups oat flour, 1/2 teaspoon salt, and 1/2 teaspoon baking soda. Beat until combined. If you don't have oat flour, you can make your own by grinding oats in a food processor. I've done this many times for this recipe.
Pour the bag of Cadbury Mini Eggs into a gallon-sized resealable bag. With a meat mallet or rolling pin, pound on the eggs to break them into pieces, not too small. You want them to be bigger pieces so you can still see the shell colors. Save about 1/2 cup of crushed eggs for later and pour the rest into the dough. Beat slowly just until incorporated.
This cookie dough is so yummy! Go ahead, take a taste, but then be strong and don't eat it all. You will be rewarded for your efforts! Scoop the cookie dough onto a cookie sheet lined with parchment or a silicone baking mat.
Bake at 350°F for 10 minutes. When the cookies come out of the oven, press some of the leftover broken eggs onto the tops of the cookies. This makes sure they look even cuter.
Remove to a wire rack to cool. You will definitely want to eat a few of these warm.
The combination of the oatmeal cookie with the milk chocolate egg and crunchy shell is such a fun texture and taste!
I hope you will try these cookies. They would make a great treat for spring break or Easter!
Recipe Source: Shanna's recipe box