Getting ready for Easter with THE most delicious Oatmeal Micro Mini Eggs Cookies.
While you could absolutely halve this recipe to make 12, I’ve been baking variations of this cookie since 2016 and have learned that a dozen is never enough.
Here’s the recipe:
Oatmeal Micro Mini Eggs Cookies for Easter
Makes 24
You’ll Need:
- 1.5 cups all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter at room temperature
- 1 cup brown sugar
- 1 cup granulated white sugar
- 2 tsp vanilla extract
- 2 large eggs
- 3 cups old-fashioned rolled oats
- 3 cups micro mini eggs to mix, extra to top (I used 4 90g bags)
Directions :
1. Preheat oven to 350°F. Line two baking sheets with parchment paper or silpat baking mat.
2. In a bowl, whisk together the flour, cinnamon, baking soda and salt. Set aside.
3. Using a hand mixer or Kitchenaid stand mixer, cream butter on medium speed for 2 minutes or until light and fluffy.
4. Add the brown sugar, white sugar and vanilla to the butter and cream for another two minutes, until smooth. Scrape down the sides of the bowl as needed.
5. Add the eggs and mix until combined.
6. With the mixer on low, slowly add the flour mixture until combined. Then add the rolled oats and micro mini eggs and mix until combined.
7. Using an ice cream scoop, form cookies and flatten slightly with your hands. Cook 6 per baking sheet and bake for 13-15 minutes until lightly browned. Transfer to a cooling rack and enjoy! I typically eat within 3 days but find they also freeze quite well.
Happy baking!
xo Holly Hunka
Did you enjoy this Easater Oatmeal Micro Mini Eggs Cookies recipe? Save it for later on Pinterest!