Sweet Cadbury Egg Cookies (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 cup salted butter
02 -
1 cup packed brown sugar
03 -
1/2 cup white sugar
04 -
1 egg
05 -
1 teaspoon vanilla essence
06 -
1 teaspoon almond essence
→ Dry Ingredients
07 -
2 cups all-purpose flour
08 -
1/2 cup quick-cooking oats
09 -
1 teaspoon baking soda
10 -
1/2 teaspoon salt
→ Mix-Ins
11 -
2 bags (9 oz each) of Cadbury mini eggs
12 -
1/2 cup mini chocolate chips
13 -
1/2 cup regular semi-sweet chocolate chips
# Instructions:
01 -
In a large mixing bowl, cream together the salted butter, brown sugar, and white sugar until light and fluffy. Mix in the egg, vanilla essence, and almond essence until well combined.
02 -
In a separate bowl, whisk together the all-purpose flour, quick-cooking oats, baking soda, and salt.
03 -
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the Cadbury mini eggs, mini chocolate chips, and semi-sweet chocolate chips.
04 -
Roll the dough into balls and place them on a baking sheet lined with parchment paper. Leave adequate space between each ball to allow spreading during baking.
05 -
Preheat the oven to 175°C (350°F). Bake the cookies for 13-15 minutes or until the edges are golden brown. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
For best results, ensure that the cookies are completely cool before storing in an airtight container to retain their chewiness.
02 -
To freeze the dough, roll it into balls, freeze until solid, and store in a freezer bag for up to 3 months. Bake directly from frozen with an additional 1-2 minutes of baking time.
03 -
Freeze baked cookies layered with parchment paper in a freezer-safe container for up to 2 months. Allow to thaw at room temperature for about an hour before serving.