chewy mini egg oatmeal chocolate chip cookies
Mini eggs, mega fun.
Do you ever become conscious of how weirdly you sit when you’re working on something? I tend to start out in a relatively normal position before my instincts to fuck up my posture kick in. Right now I’m half seated on a stool twisted to the left with my right leg straight and foot resting on the floor. Usually, I end up with one leg crossed over the other, or both feet on the chair and my chin resting on my knees. Something fucked up.
This is why I don’t wear dresses, people.
I’d imagine I’d have trouble in a church on Easter Sunday because of my lack of dress-wearing and my awkward sitting positions.
And that’s why I stay home and bake mini egg cookies instead. Out of the way yet doing something productive for all of mankind.
Without faffing and flapping my arms too much, I’ve kind of nailed down a pretty ideal formula for an oatmeal cookie, and these are simple a fun and springy variation of such. They’re chewy, melty, and boast enough chocolate to pound your cravings straight to the southern hemisphere. Or the northern, if you already live down under.
What Would “Mega” Eggs Look Like?
Cadbury, get on it.
Cookies don’t much deviate from recipe to recipe, but in case you’re new here or haven’t baked up one of my goodies recently (shame on you), let’s go through it together.
First, beat together butter, brown sugar, and regular sugar until soft and fluffy, then whip in a couple eggs and some vanilla. Or, a good amount of vanilla. I don’t fuck with vanilla.
Then, flour, baking soda, and salt. Don’t overmix this shit or you’ll have some tough cookies, and not in the way that’s meant as a compliment to a Girl Scout.
Chop up a good amount of Cadbury mini eggs (or another brand, if you prefer, but the Cadbury ones are easiest to chop without risking taking a finger with the blade). Fold them in the batter along with a lot of dark chocolate chips. Or semi sweet. Or milk. I don’t give a shit.
Roll With It
This next step is optional, but I do enjoy a little fun garnish on top of cookies when I make them, because they look cuter and less naked that way.
Scoop up some big fucken balls of dough, roll them up, then plop one side into some more crushed up Cadbury eggs. Try not to chop them too fine, but also not too large – the middle is just right. You can press a few chocolate chips in the dough balls if you’d like, too.
Set the cookies on a baking sheet about 2 inches apart. Don’t overcrowd the sheet or else you might have one oddly-shaped conglomerate of a cookie instead of several nifty round ones. I usually fit 5-6 in one batch, so yes, the prep time in the recipe card is a little bit of a lie, but it’s a white lie, and you can most certainly start eating the cookies before you’re done baking all of them.
So don’t get on my ass about the 27 minute start-to-finish being inaccurate.
Bake the cookies 8 minutes, then remove the pan from the oven and tap firmly (or slam it like you’re killing a cockroach if you’re me) on the counter to flatten the cookies. Bake an extra 3-4 minutes until the edges are set but the centers still have a little wiggle in them.
Let the cookies cool on the baking sheet at least a few minutes before you dig your hands into one, else it might fall apart into a gobbledygook of tasty but incoherent slop. Finish off the rest of your batch in more than the 27 minutes the recipe card says.
If you need to store leftovers, let them cool completely and put them in an airtight container. Room temp for up to 5 days (possibly less if you live in humidity like I do), fridge for up to a week, or the freezer for up to a few months. I often write “up to a month” but usually I leave them in the freezer indefinitely until I forget about them and only discard if I notice freezer burn on them. Which might take awhile.
I guess this is just a post about unnecessary honestly. That’s just how it goes sometimes, though.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Oatmeal, but not for breakfast. Unless you want that.
Espresso Oatmeal Chocolate Chip Cookies
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Butterscotch Oatmeal Chocolate Chip Cookies
chewy mini egg oatmeal chocolate chip cookies
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.
