Perfect for a festive addition to your dessert platters or to treat the kids, this recipe is quick, easy, and perfect for using up leftover mini eggs after Easter.
Prepare to be asked for more!
EQUIPMENT
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If you liked my mini egg and oatmeal cookies, you will love my s'mores cookies: a recipe that tastes like authentic s'mores, ultra soft and that will keep you waiting until summer!
I also advise you to try my molasses pancakes, a recipe without dairy products, without dark products and which is easy to make with the family!
Or, my childhood favorite cookies, my family recipe for Smarties cookies!
Mini Egg Cookies
These mini egg and oat cookies are the perfect blend of homemade cookies and the chocolatey crunch of the famous little colored eggs. With their soft texture on the inside, slightly crispy on the outside, and their touch of oatmeal, they appeal to young and old alike. Ideal for a festive addition to your dessert platters or to please the kids, this recipe is simple, quick, and perfect for using up leftover mini eggs after Easter. Prepare to be asked for more!
Prepare to be asked for more!
Ingredients
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup softened butter or margarine
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- An egg
- 1/4 tsp almond extract
- 1 tbsp milk
- 1 1/4 cups quick-cooking oats
- 1/2 cup chopped mini eggs
Instructions
- Preheat oven to 350 degrees Fahrenheit, position rack in upper third of oven.
- Chop the mini eggs and set aside.
- In a bowl, mix the flour, baking powder, baking soda and salt.
- In another bowl, beat the butter, brown sugar and sugar, then add the egg and almond extract.
- Stir in the dry ingredients and add the milk.
- Gently stir in the oats and mini eggs. Reserve a small amount of mini eggs (about 2 tablespoons).
- Place the cookies on a baking sheet lined with parchment paper and top with the remaining chopped mini eggs. Leave enough space between them. I bake 6 to 8 cookies at a time.
- Bake for 7 to 10 minutes, remove as soon as the edges start to brown, the center will still be a little soft, let the cookies cool for a few minutes on the baking sheet, they will continue to cook a little. Let cool completely on a rack afterwards.
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