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Baked Cadbury Egg Oatmeal Cookies on a cooling rack

Cadbury Egg Oatmeal Cookies

These chewy and delightful cookies combine rolled oats with colorful Cadbury Mini Eggs, making them perfect for any occasion, yet ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup rolled oats Use old-fashioned rolled oats for best texture.
  • 1 cup all-purpose flour Measure using the spoon-and-level method.
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup butter, softened Use unsalted butter for better control over salt levels.
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup Cadbury Mini Eggs, coarsely chopped Chop coarsely to retain textures.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Cream the softened butter with the brown and granulated sugars until light and fluffy.
  3. Beat in the egg and vanilla extract.
  4. Combine rolled oats, all-purpose flour, baking soda, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet mixture, mixing until well combined.
  6. Gently fold in the chopped Cadbury Mini Eggs.
  7. Scoop dough onto baking sheets lined with parchment paper, about 2 inches apart.
  8. Bake for 10–12 minutes, until edges are lightly golden.
  9. Let cool a few minutes on the baking sheet, then transfer to a wire rack to cool completely.

Notes

Store baked cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 10 days. Freeze for up to 3 months.