These one-bowl Easter monster cookies are loaded with oats, Cadbury mini chocolate eggs, and mini chocolate chips. Soft and chewy with the perfect hint of cinnamon. Cadbury mini eggs can easy be crushed with the side of a knife. Simply scoop and chill the cookie dough for 30 minutes and the cookies are ready to bake. So fun for Easter!
Highlights of these Spring monster cookies:
- Soft gooey center
- Studded with mini chocolate chips and chocolate eggs
- Full of oats and chocolate
- Quick chill time
- Family favorite, great for leftover Easter candy
- Freezer friendly
Quick steps:
- Mix butter and sugars
- Add in eggs and vanilla
- Mix in dry ingredients
- Fold in chocolate chips, oats and eggs
- Chill
- Scoop
- Bake and enjoy!
First Steps:
- Melt butter
- Mix in sugars until smooth
- Add in eggs and vanilla extract
- Combine dry ingredients separately
Tools I used for this simple chocolate chip cookie recipe:
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
- Rubber Spatula – a must for any home baker! Perfect for scrapping cookie dough out of the mixing bowl.
- Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
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Second Steps:
- Add dry ingredients into wet, mix well
- Fold in oats, chocolate chips, and mini eggs
- Chill
You can freeze this cookie dough!
Simply make the cookie dough according to the recipe, scoop even sized amounts of dough onto a sheet pan and place in the freezer until hard. Transfer the cookie dough to an airtight container or freezer bag labeled with the date, type of cookie, and baking instructions. Keep in your freezer stash for 6-8 months. Remove desired amount when needed, bake, and enjoy! You may even want to make a double batch!
Grocery Store List & Substitutions:
- Unsalted Butter, melted
- Granulated Sugar
- Light brown sugar
- Large Whole Eggs
- Vanilla extract
- All-purpose Flour
- Baking Soda
- Baking Powder
- Kosher Salt
- Ground Cinnamon
- Mini Chocolate Chips (could substitute semi-sweet, dark chocolate, or milk chocolate chips)
- Old fashioned oats
- Cadbury mini milk chocolate eggs, crushed*
Scoop and press extra eggs or chocolate chips on top prior to baking!
Final Steps:
- Use a portion scoop for even sized cookies, scoop chilled dough
- Press extra candies on top before baking
- Bake and enjoy
Instructions for the one-bowl 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 a large mixing bowl, combine the butter and sugars. Whisk to combine. Add in the eggs, one at a time, and the vanilla.
- Add in the dry ingredients. Mix until fully combined, careful not to overmix. Mix in the oats, mini chocolate chips, and crushed Cadbury eggs*.
- Cover and allow the dough to chill for 30 minutes. Preheat oven to 350 degrees F.
- Using a measuring spoon or portion scoop, scoop even sized balls of cookie dough – roughly 1 oz. per cookie. Arrange evenly on the prepared cookie sheet, leaving about 2 inches between each cookie.
- Bake at 350 for 9-11 minutes, cookies will still be soft. Allow to cool for a few minutes on the cookie sheet before transferring to a cooling rack.
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! Or crush them in a food processor.
Pro tips for best results:
- Use a portion scoop
- Chill for 30 minutes so butter solidifies, stopping cookies from spreading out too thin
- Top with a hearty amount of chocolate chips or eggs
- Baking on parchment paper or silicone mats can help with sticking
- Start baking time at 9 minutes and add more time as needed
- Use a round cookie cutter or round lid to scoot the cookies into a perfect circle after baking
One-Bowl Easter Monster Cookies
Equipment
- 1 oz. portion scoop, optional
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, melted
- 1 cup Granulated Sugar
- 1 cup Light brown sugar, packed
- 2 Eggs, room temperature
- 1 tbsp Vanilla extract
- 1 cup Old fashioned 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 a large mixing bowl, combine the butter and sugars. Whisk to combine. Add in the eggs, one at a time, and the vanilla.
- Add in the dry ingredients. Mix until fully combined, careful not to overmix. Mix in the oats, mini chocolate chips, and crushed Cadbury eggs*.
- Cover and allow the dough to chill for 30 minutes. Preheat oven to 350 degrees F.
- Using a measuring spoon or portion scoop, scoop even sized balls of cookie dough – roughly 1 oz. per cookie. Arrange evenly on the prepared cookie sheet, leaving about 2 inches between each cookie.
- Bake at 350 for 9-11 minutes, cookies will still be soft. Allow to cool for a few minutes on the cookie sheet before transferring to a cooling rack.
Notes
Nutrition
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