Cadbury Egg Cookies (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1 1/4 cup flour
02 - 1 tsp baking soda
03 - 1 tsp kosher salt
04 - 1/2 cup quick oats

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup brown sugar
07 - 1/2 cup granulated sugar
08 - 1 large egg
09 - 1 tsp pure vanilla extract

→ Add-ins

10 - 1 cup mini chocolate chips
11 - 1 1/4 cup crushed Cadbury mini eggs (divided)

# Instructions:

01 - Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 - Combine the butter, brown sugar, and granulated sugar in the bowl of a stand mixer. Beat until light and creamy.
03 - Mix in the egg and vanilla extract until smooth.
04 - Gradually add the flour (about 1/2 cup at a time), followed by baking soda, kosher salt, and oats. Mix on low until combined.
05 - Gently fold in mini chocolate chips and 1 cup of the crushed Cadbury mini eggs using a wooden spoon or spatula.
06 - Scoop dough using a 3-tablespoon cookie scoop and place each ball about 3 inches apart on the prepared baking sheet.
07 - Bake for 8-9 minutes, or until the edges are golden brown.
08 - Top the cookies with the remaining crushed Cadbury mini eggs. Let the cookies cool on the baking sheet for about 10 minutes before serving.

# Notes:

01 - Fold in the egg pieces and mini chocolate chips gently to avoid over-mixing, which can result in tough cookies.
02 - Top with crushed Cadbury egg pieces to enhance the texture and appearance.
03 - Pull the cookies out of the oven as soon as they turn barely golden brown to prevent over-baking. They will set as they cool.
04 - Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.
05 - To freeze, form dough balls, chill until firm, then transfer to an airtight freezer container. Bake directly from frozen as needed.

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