Small Batch Mini Egg Oatmeal Cookies are all about indulging in the Easter festivities while not having a huge batch afterward!
What is not to love about a cookie that has this season’s favorite chocolate coated candy in it?! Maybe just the fact that you may want to make a double batch of this recipe because if you make this one, you only get twelve nicely (on the biggish side) sized cookies (which I believe is just enough for two people getting through the long weekend). Then again, making more could never hurt! As for me, I also made another completely different cookie this past weekend that yielded four dozen, so only having twelve of these yummy delicious cookies is a-ok by me.
To chop the mini eggs I tried two different methods: chopping by hand and using my mini food processor. Trust me when I say, that although by hand may be harder because they roll around on you, it’s still much much better. By hand, you can control the size of the mini egg pieces while putting them in the food processor yielded huge mini egg pieces with a candy coating dust – not exactly what you want in your cookie dough batter.
As I was making the cookies I thought, wouldn’t it be cool to have the eggs surrounded by the oats like little nests! So I rolled the dough into twelve equal little balls, made craters with the back of a spoon (as pictured) and slightly pushed the eggs inside making sure that there were three different colored eggs in each one – I’m a bit picky when it comes to stuff like that. Problem is: I should have known that the cookies would flatten out in the oven, it is a butter cookie after all! I saved these ones by adding more mini eggs on top. This is also nice because now the mini egg oatmeal cookies look like some eggs are hatching (the ones that cracked during baking) and some look complete (those added right after coming out of the oven).
Ways I’d try and keep them like little nests? I’d try chilling the dough balls in the fridge or freezer for a bit. And I also thought that using a muffin pan could be quite useful!
Hope you enjoy!
P.S. I the perfect breakfast cookies for this week leading up to Easter are: Healthy Oatmeal Carrot Breakfast Cookies!
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 1 large egg
- 1 tsp. vanilla
- 1 1/2 cup rolled oats
- 3/4 cup flour
- 1 tsp. cinnamon
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup mini eggs chopped + more for topping
Preheat oven to 350F and line an oversized baking sheet or two regular sized baking sheets with nonstick liners or parchment paper.
In the bowl of a stand mixer with a paddle attachment, cream together the butter and sugar.
The beat in the egg and vanilla.
In a separate large bowl, mix together the flour, cinnamon, baking powder and salt.
With the mixer on low, mix the dry ingredients into the butter mixture in batches until just incorporated.
Mix in the chopped mini eggs.
Roll the dough into twelve equal balls and then using the back of a spoon make a crater. Place mini eggs inside* and then bake for 15 to 20 minutes or until the edges are golden. Let cool on the pan for 5 minutes and then transfer to a wire rack to cool completely.
*By placing the mini eggs in the crater they will stay in the center of the cookie as it spreads out on the baking sheet; also, if you don't want little cracks in the eggs, place them on the cookies immediately when they are finished baking.
Did you make this recipe?
I wanna see your tasty creations!
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