These cookies are perfect for Easter; so easy, yummy, colourful and fun!
They are an adaptation of a delicious Bill Granger Choc Oatmeal Cookie recipe that I’ve been making for a few years that lots of people tell me they also love to bake.
150g unsalted butter
3/4 cup soft brown sugar (the recipe calls for 1 cup, but I cut the sugar down)
1 egg, lightly beaten
2 teaspoons vanilla extract
1 cup plain (all purpose) flour
1 teaspoon baking powder
a pinch of salt
2 1/3 (235g) cups rolled oats
1 (175g) cup choc chips or 1 cup Mini M & M’s
1 packet Cadbury Mini Eggs
1) Preheat oven to 180 degrees, line three large baking trays with baking paper.
2) Cream the butter and sugar together until fluffy and smooth. Add the egg and vanilla extract and beat until smooth. Sift the flour, baking powder and salt into the bowl and mix lightly. Add the oats and choc chips or Mini M & M’s and stir to combine.
3) Roll tablespoons of mixture into balls and place on the baking trays. Flatten the balls with a fork dipped in flour and add a Cadbury mini egg on top (I slightly Bake the cookies for 10 minutes, or until pale golden if you like them to be soft and chewy and longer if you like them with a bit of crunch. Remove from the oven and cool on trays for 5 minutes before transferring them to a wire rack to cool completely.
Happy Easter baking everyone!
A x x x
What are your favourite Easter recipes?
What have you got planned for the Easter break?0