chewy mini egg oatmeal chocolate chip cookies
The Easter bunny will gobble these babies up in no time.
Ingredients
- 2 sticks butter, softened
- 3/4 cup dark brown sugar
- 1/3 cup sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 1/4 cups old fashioned oats
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups dark chocolate chips
- 3/4 cup Cadbury mini eggs, chopped, plus more for rolling
- flaky sea salt, for serving
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a large bowl, beat the butter and sugars until soft and fluffy, about 2-3 minutes. Whip in the eggs, one at a time, until fully incorporated, then mix in the vanilla. Add the flour, baking soda, and salt. Beat until just combined. With a rubber spatula, fold in the chocolate chips and chopped mini eggs.
- Scoop 2 tablespoon-sized portions of dough and roll into a ball. Spread some crushed mini eggs in a shallow bowl and press one side of the ball into the eggs to coat. Set on the prepared baking sheet.
- Bake cookies for 8 minutes. Remove from the oven and tap the sheet firmly on the side of the counter. Return to the oven for 3-4 minutes longer until the edges are set but the centers still gooey. Let cool on the baking sheet. Repeat with remaining cookies. Eat a few of these suckers warm - they're dope that way.