Cadbury Egg Oatmeal Cookies

MelandBoysKitchen

Last month we visited my son and his sweet little family in Twin Falls Idaho. My daughter in-law who is a fantastic cook had made lots of different kinds of Cookes and had them in the freezer. Every night my son would grab a variety for us to enjoy while we watched March Madness basketball or a movie. They were seriously all fantastic…but I think our favorite this time were these delicious Cadbury Egg Oatmeal Cookies. Maybe because those Cadbury eggs our only available at Easter time and that’s why we were excited about them. Who knows…but she did share the recipe so I could share it with all of you!

I may have crushed the Cadbury eggs a little too well. Makinlee’s cookies had more pastel chunks than mine. These ones still tasted amazing but I like to see bigger pieces of the Cadbury eggs, so next time I will not crush them so much! These cookies are seriously so good. They are chewy and soft in the middle and have the perfect crispy buttery edges. YUM!!

I think these Cadbury Egg Oatmeal Cookies looks so good in the large size but if you want a smaller cookie that works too. Just cut back on the baking time a little bit. I have been gifting the larger size to some of my friends and co workers this week. I put one cookie in a cellophane bag and tie and pink bow to close it. It looks really cute and perfect for Spring!

I you do make them smaller still bake at 350 but for only 10 minutes.

Another wonderful cookie my daughter in law had:

Oatmeal Cream Pie Cookies (she made them small instead of the regular size–such a great idea)

Cadbury Egg Oatmeal Cookies

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• Author: Mel and Boys Kitchen

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Description

Fabulous cookies made with crushed Cadbury chocolate eggs.  Soft and chewy in the middle with crispy edges. The perfect Easter cookies!

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Ingredients

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• 1 cup (200 g) crushed cadbury mini eggs
• 1 cup (240 g) mini chocolate chips
• 1 cup (222 g) salted butter
• 1 cup (246 g) brown sugar
• 1/2 cup (115 g) granulated sugar
• 1 egg
• 1 tsp vanilla
• 2 cup (304 g) all-purpose flour
• 1/2 cup (50 g) rolled oats
• 1 tsp baking soda
• 1/2 tsp salt

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Instructions

1. Set your oven to 350° F (180°C) to preheat.
2. Have the crushed cadbury mini eggs and mini chocolate chips measured and ready. 
3. Using a stand mixer, cream together the butter and sugars until smooth, and light colored. It should be fluffy looking and will take a few minutes.
4. At this point scrape the sides of the bowl and then mix in the egg and then the vanilla. 
5. Once completely combined, add the flour, rolled oats, baking soda and salt. 
6. Start mixing slowly, once the flour mixture is about half way incorporated into the dough, add the cadbury mini eggs and chocolate chips into the mixer and allow everything to mix together.
7. Stop the mixer as soon as the flour is completely incorporated. Do NOT over mix.
8. Measure out the dough into 1/3 cup portions of cookie dough for each cookie. Loosely gather the dough together in a tall ‘ball’ leaving the top jagged, for texture. Avoid packing the dough together tightly.
9. Repeat this with all of the cookie dough.
10. Bake at 350°F (180°C) for 13-15 minutes, or until the cookie dough has spread and the edges are turning golden brown. (*if making a smaller standard cookie size only bake for 10 minutes)
11. Immediately after taking the cookies out of the oven, use the back of a metal spoon and push the edges of the cookie towards the center, creating a perfect circle.
12. Allow the cookies to cool on the pan for 20 minutes.*
13. Serve warm.

Notes

The cookies will continue to bake on the hot pan, so it is okay if the center of the cookies still look slightly underbaked when you take them out of the oven.

Recipe Source: Cooking with Karli via my daughter in law Makinlee