Soft, chewy monster cookies, loaded with oats, mini chocolate chips, and mini Cadbury eggs! These loaded cookies are the perfect Easter monster cookies, a fun surprise for the entire family. These are a spin off of my Chewy Oatmeal Cookies, they would also make great cookie sandwiches.
This recipe will make about 3 dozen regular sized cookies or about 15 large, oversized cookies. My favorite thing about this recipe, the dough only needs about 30 minutes to chill! In the recipe I mentioned an easy way to crush the Cadbury eggs. They can be a little difficult to cut through, so I recommend crushing them gently, with the side of your knife.
If you enjoy these Easter Monster Cookies, you’ll love these other favorites!
Meli’s Monster Cookie Sandwiches with Peanut Butter Buttercream
Chocolate Covered Caramel Shortbread Cookies
Tahini & Sea Salt Chocolate Chip Cookies
Oatmeal Cookie Sandwiches with Maple Ganache
Instructions for the Easter Monster Cookies:
In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon and salt, set aside. Line baking sheets with parchment paper or Silpat liners.
In the bowl of a stand mixer fitted with a paddle attachment or a hand mixer, combine the butter and sugars. Cream for 3-4 minutes until light and fluffy. Add in the eggs, one at a time, and the vanilla. Scrape down sides and slowly add in the dry ingredients. Mix until fully combined. Add in the oats, mini chocolate chips, and crushed Cadbury eggs*, gently mix in on low until incorporated.
Cover and allow the dough to chill for 20-30 minutes, overnight if needed. Preheat oven to 350 degrees F.
Using a measuring spoon or cookie scoop, scoop even sized balls of cookie dough – roughly 1 1/2 tablespoons per cookie. Arrange evenly on a lined cookie sheet, leaving 2 inches between each cookie. Bake for 14-16 minutes until golden brown, cookies will still be soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a cooling rack. These will keep in an airtight container for 4-5 days!
Notes
**Crush the Cadbury eggs by using the side of a knife and gently pressing down, this is easier than trying the cut through them!
Easter Monster Cookies
Equipment:
- Cookie Scoop – optional, but helpful!
- cookie sheets
- Parchment or a Silpat liner
Ingredients:
- 2 1/4 cup All purpose flour
- 1 tsp Baking powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tbsp Ground Cinnamon
- 1 cup Unsalted butter, softened
- 1 cup Granulated Sugar
- 1 cup Light brown sugar, packed
- 2 Eggs, room temperature
- 1 tbsp Vanilla
- 1 cups Old fashioned oats, not quick oats
- 1/2 cup Mini chocolate chips
- 1 10 oz. Bag Cadbury mini milk chocolate eggs, crushed
Instructions:
- In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon and salt, set aside. Line baking sheets with parchment paper or Silpat liners.
- In the bowl of a stand mixer fitted with a paddle attachment or a hand mixer, combine the butter and sugars. Cream for 3-4 minutes until light and fluffy. Add in the eggs, one at a time, and the vanilla. Scrape down sides and slowly add in the dry ingredients. Mix until fully combined. Add in the oats, mini chocolate chips, and crushed Cadbury eggs*, gently mix in on low until incorporated.
- Cover and allow the dough to chill for 20-30 minutes, overnight if needed. Preheat oven to 350 degrees F.
- Using a measuring spoon or cookie scoop, scoop even sized balls of cookie dough – roughly 1 1/2 tablespoons per cookie. Arrange evenly on a lined cookie sheet, leaving 2 inches between each cookie. Bake for 14-16 minutes until golden brown, cookies will still be soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a cooling rack. These will keep in an airtight container for 4-5 days!
Notes:
Did you make this recipe?
I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife
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