Mini Eggs Oatmeal Cookies
Mini Eggs Oatmeal Cookies
12
Prep time 15 mins, plus 45 mins chilling timeIndulge in a delightful baking adventure with our Mini Eggs Oatmeal Cookies, a treat that’s as fun to make as it is to eat. This recipe transforms simple ingredients into a batch of irresistible cookies, blending the wholesome texture of rolled oats with the sweetness of mini eggs. Each cookie is a bite of joy, with a soft, chewy texture and bursts of chocolate from the mini eggs.
These cookies are more than just a delicious snack; they’re packed with wholesome ingredients and a powerful punch of brainpower, thanks to the inclusion of Bioglan Superfoods Brain Boost.
Ingredients
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- 150g rolled oats
- 75g plain flour
- 75g golden caster sugar
- 125g unsalted butter, at room temperature
- 1 large egg
- 100g mini eggs
- 1 teaspoon baking powder
- 2 teaspoons Bioglan Brain Boost
- 1&½ teaspoon vanilla extract
Method
1. Add the oats to a food processor and grind until fine and evenly ground. Set aside.
2. Beat together the butter and sugar, with an electric mixer, until fluffy and creamy.
3. Beat in the egg and vanilla extract and mix until well combined.
4. Add in the dry ingredients and mix until you make a smooth dough.
5. Fold in the crushed mini eggs, saving some to decorate. Wrap the dough in cling film and refrigerate for 45 mins.
6. Divide the dough into 12 equal balls. Place them onto 2 large baking trays lined with greaseproof baking paper. Slightly flatten each ball then add more mine eggs to decorate.
7. Bake in a preheated oven to 200°C/180°C fan/gas mark 4 for about 15 mins then transfer to a wire rack to cool down before serving.
8. Enjoy!