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.
A few tips for perfect cookies, reserve a few crushed eggs or chocolate chips to press into the tops of the cookies prior to baking. Once the cookies have baked and are fresh out of the oven, use a round cookie cutter or round lid to gently scoot the cookie into a perfect circle! Doing thus really gives the cookies a bakery look!
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
Leave a Reply