Oatmeal Easter Egg Cookies

Oatmeal Easter Egg Cookies

This is not your typical oatmeal cookie recipe. It’s a recipe for rich buttery cookies, packed with chewy oatmeal and topped off with deliciously addicting mini chocolate eggs. Yup, this is perfection in a cookie folks, and the simple Easter recipe you are looking for. Friends, say hello to Oatmeal Easter Egg Cookies..

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With Easter right around the corner, stores have stocked their shelves with my healthy snacking nemesis: Cadbury mini chocolate eggs. I know you know what I’m talking about. There is something in these sweet little mini eggs that I find crazy addicting.

So this year rather than fight the temptation I decided to develop a recipe that uses the mini chocolate eggs! This way I can snack on a few while I whip up the batter, eat a few cookies out of the oven, and send the rest to be consumed by my coworkers (they don’t complain).

A stack of oatmeal easter egg cookies on a cooling rack.

These oatmeal cookies turned out great and were super simple to make.

How to Make Oatmeal Easter Egg Cookies

Start with slightly softened butter and sugar. If you need to warm up the butter you can place it in the microwave for no more than 20 seconds at a time. You want the butter to be soft not melted.

Cream the butter and sugar, add the eggs and vanilla and mix until well combined. In a separate bowl, you will get your dry ingredients ready (flour oatmeal and baking soda) and then slowly combine the two mixes to create the dough. Finally add the mini chocolate eggs.

Do I need to chill the oatmeal easter egg cookie dough?

It is completely up to you. For the sake of time I baked my cookies right after mixing them. They did spread out a tad more than I wanted them too and giving them time to chill would have helped with this.

Also in the baking world, there is a concept called “aging the dough” basically this means you create the dough and then let it rest in the refrigerator for several days before baking. The idea is that not only does this allow the dough to better hold it’s shape, but also that the build up of time allows the dough to better meld the flavors together. Personally I do this all the time, but more because I often make dough when I have to time and save it to bake when I have more time later.

Who knew I was actually practing a professional baking concept?

a cookie with a bite taken out of it sits on a table.

What if I can’t find mini chocolate eggs?

As much as I love them, mini chocolate eggs are not a must for this recipe. If you can’t find them, or don’t like them, you can swap them out for another candy. I would suggest M&Ms, chocolate chunks, or even raisins if you are looking for a healthier twist.

Oatmeal Easter Egg Cookies

Soft and chewy with a buttery dough and rich mini chocolate eggs, these Oatmeal Easter Egg Cookies are delicious and simple to make. 

Course Dessert
Cuisine American
Keyword Easter Egg, Mini Chocolate Eggs, Oatmeal Cookie
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 3 dozen
Author Chloe M


  • 1 cup (2 sticks) unsalted butter
  • 1 1/2 cup white sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 3 cups rolled oats
  • 1 1/2 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 cups mini chocolate eggs


  1. Preheat oven to 375 degrees F.

  2. Cream together the softened butter and sugar until smooth. Add eggs and vanilla, and mix well. 

  3. In a separate bowl mix flour, oatmeal, and baking soda. 

  4. Slowly combine the two mixtures until a soft dough forms.  Mix in the mini chocolate eggs. 

  5. Place the dough in two tablespoons sized gobs on a lightly greased cookie sheet. Bake for 8 minutes or until slightly browned around the eggs. Allow cooling on a cookie rack. 

Looking for another cookie recipe?

Check out my Better Than a Candy Bar:Chocolate Toffee Cookies and I gaurentte you won’t be dissappointed.

Do you have a favorite Easter Recipe?

If so I would love to hear about! Comment below or even send me an email at midmittenmorsels@gmail.com.

Until we bake again!

~ Chloe M.

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