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Small Batch Mini Egg Oatmeal Cookies

Small Batch Mini Egg Oatmeal Cookies are all about indulging in the Easter festivities while not having a huge batch afterward!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Author Michelle

INGREDIENTS

  • 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

INSTRUCTIONS

  1. Preheat oven to 350F and line an oversized baking sheet or two regular sized baking sheets with nonstick liners or parchment paper.
  2. In the bowl of a stand mixer with a paddle attachment, cream together the butter and sugar.
  3. The beat in the egg and vanilla.
  4. In a separate large bowl, mix together the flour, cinnamon, baking powder and salt.
  5. With the mixer on low, mix the dry ingredients into the butter mixture in batches until just incorporated.
  6. Mix in the chopped mini eggs.
  7. 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.

RECIPE NOTES

*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.

Nutrition Facts
Small Batch Mini Egg Oatmeal Cookies
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.