This morning was busy! Easter egg hunts with enough chocolate to keep any kid sick for months, a yummy frittata, bacon, and toast breakfast, and a delicious hazelnut latte. Perfect day.
To do something Easter themed, I made some Chocolate Chip Oatmeal Mini-Egg cookies. They turned out pretty well, despite the questionable Crisco I had, and the more-than-questionable, hard and gritty brown sugar. Use the fresh stuff, please!
This plate of them was a quick sell.
Chocolate Chip, Oatmeal, and Mini-Egg Cookies
Makes about 3 dozen
1c butter, softened (or Crisco, or half and half would be good)
3/4 cup brown sugar
1/4 cup white sugar
1 teaspoon vanilla
1 teaspoon baking soda
1/3 cup boiling water
1 1/2 cup flour
1/2 teaspoon salt
2 cups large flake oats
1/4 to 1/3 cup chocolate chips
1/2 to 3/4 cup Cadbury Mini Eggs, roughly chopped, plus more for the tops
1/2 cups sunflower seeds
- Preheat oven to 350F.
- In a large mixing bowl, cream together butter or shortening, sugars, and vanilla until light and fluffy.
- Dissolve soda in the boiling water. Add to the butter mixture and mix well.
- Mix together flour and salt, then add to butter mixture and mix until combined.
- Fold in oats, chips, mini eggs, and sunflower seeds.
- Place spoonfuls onto an ungreased cookie sheet and press with a fork. Press one mini egg into the middle of each cookie.
- Bake 10-12 minutes, until the edges are light golden.
PS: This recipe is adapted from my good friend Anya’s favourite Chocolate Chip Cookie recipe. It’s become my favourite too, and is so easy to adapt.