Mom’s Stuff

Mini Egg Oatmeal Cookies

Name: Mini Egg Oatmeal Cookies
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 12 servings
Ingredients: 3/4 cups + 2 tbsp unsalted butter (melted and browned); 1 1/2 cups all purpose flour; 1 tsp cornstarch; 1 3/4 cups rolled oats; 1 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1/3 cup dark brown sugar; 1/2 cup white sugar; 2 large eggs (room temperature); 1 tbsp vanilla; 3/4 cups Mini Eggs (chopped)

12 servings

servings

20 minutes

active time

34 minutes

total time

Start Cooking

Ingredients

3/4 cups + 2 tbsp unsalted butter (melted and browned)

1 1/2 cups all purpose flour

1 tsp cornstarch

1 3/4 cups rolled oats

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/3 cup dark brown sugar

1/2 cup white sugar

2 large eggs (room temperature)

1 tbsp vanilla

3/4 cups Mini Eggs (chopped)

Directions

Preheat the oven to 350℉/180℃. Line two baking trays with parchment paper and set aside. Chop the mini eggs and set aside.

In a medium-sized pot over medium-high heat, melt the butter. Allow it to melt, then continue stirring as it foams, sizzles, crackles, and begins to brown. The butter will go from melted to a deep brown color with specks of brown butter forming at the bottom of the pot. This process will take 3-5 minutes total, a nutty aroma will begin to fill the air too. Don't stop mixing or else it can burn. Once done, transfer into a heat-safe glass to cool. Allow to cool for 15 minutes before using.

In a bowl, add the flour, oats, baking soda, baking powder, cornstarch, and salt. Stir to combine and set aside.

In another bowl, whisk together the brown butter, brown sugar, and white sugar.

Add in the eggs and vanilla and continue whisking, scraping the bowl as needed.

Add in the dry ingredients. Gently fold together with a spatula until almost completely combined.

Mix in the chopped mini eggs.

Scoop the cookies onto a cookie tray (I scooped 6 per tray and used a 2 tbsp cookie scooper), spacing them evenly apart from one another. Gently press down for better spreading. Add extra mini eggs on top if desired.

Bake for 13-16 minutes. The cookies are ready when the edges are a light golden brown and the middle is slightly puffy. Allow to cool, transfer to a cooling rack, and enjoy!

Nutrition

Serving Size

1 cookie

Calories

285 kcal

Total Fat

15 g

Saturated Fat

9 g

Unsaturated Fat

5 g

Trans Fat

1 g

Cholesterol

37 mg

Sodium

137 mg

Total Carbohydrate

35 g

Dietary Fiber

2 g

Total Sugars