easter oatmeal cookies
Celebrate Easter with delicious oatmeal cookies, loaded with colorful chocolate candies and a hint of springtime flavor. These cookies are chewy, sweet, and perfect for sharing with family and friends.
Equipment
- 1 mixing bowls
- 1 measuring cups and spoons
- 1 baking sheets
- 1 parchment paper
- 1 electric mixer or whisk
- 1 cookie scoop or tablespoon
- 1 cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups rolled oats
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup chocolate candies (e.g., Easter M&Ms) For a festive touch, you can use pastel-colored chocolate candies.
- 0.5 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and well combined.
- Add the eggs one at a time, mixing until fully incorporated. Then, stir in the vanilla extract.
- In another bowl, combine the rolled oats, all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Fold in the chocolate candies and nuts (if using) until evenly distributed throughout the dough.
- Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving space between each cookie to allow for spreading.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire cooling rack to cool completely.
Notes
For a festive touch, you can use pastel-colored chocolate candies or add colorful sprinkles.
Store cookies in an airtight container at room temperature for up to one week.
These cookies can be frozen for up to 3 months; just make sure to freeze them in a single layer before transferring them to a freezer bag.