easter oatmeal cookies Recipe
If you’re on the hunt for a delightful treat that bursts with cheerful colors and comforting flavors, these easter oatmeal cookies are an absolute must-try. Soft, chewy oats combine with vibrant pastel chocolate candies and a hint of vanilla to make each bite a nostalgic celebration of springtime joy. They are easy to whip up, perfect for sharing with loved ones, and bring a cozy sweetness that makes any moment feel special—whether it’s a casual afternoon tea or part of your festive Easter spread.
Ingredients You’ll Need
Gathering these simple and essential ingredients ensures your easter oatmeal cookies will bake up with the perfect balance of texture and flavor. Each component plays an important role, from the creamy butter that adds richness to the rolled oats providing heartiness and chew, to the colorful chocolate candies that sparkly brighten every bite.
- Unsalted butter, 1 cup softened: Provides richness and helps create a tender crumb.
- Brown sugar, 1 cup packed: Adds moisture and a subtle caramel flavor.
- Granulated sugar, ½ cup: Gives a bit of sweetness and helps with cookie structure.
- Large eggs, 2: Bind the ingredients together and add moisture.
- Vanilla extract, 1 teaspoon: Infuses a warm, sweet aroma enhancing the overall flavor.
- Rolled oats, 2 cups: The star of the dish giving chewy texture and a wholesome feel.
- All-purpose flour, 1 ½ cups: Builds body and helps cookies hold their shape.
- Baking soda, 1 teaspoon: Leavens the dough for lightness.
- Salt, ½ teaspoon: Balances sweetness and intensifies flavors.
- Chocolate candy, 1 cup (pastel colored for Easter): Brings bursts of color and sweet, melty pockets.
- Sweetened shredded coconut, ½ cup (optional): Adds subtle tropical chewiness and visual interest.
How to Make easter oatmeal cookies
Step 1: Prepare Your Oven and Pan
Begin by heating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lining your baking sheet with parchment paper is a small step that makes cleanup a breeze and prevents sticking, ensuring your cookies keep their perfect shape as they bake.
Step 2: Cream the Butter and Sugars
Using a large mixing bowl, beat together softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy. This process aerates the dough, giving your cookies an inviting tenderness with a slight lift.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract. This step enriches the dough and infuses it with warm sweetness that shines through after baking.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together rolled oats, all-purpose flour, baking soda, and salt. Mixing these dry ingredients thoroughly ensures that the leavening agent and salt are evenly distributed, which helps your cookies rise evenly and taste perfectly balanced.
Step 5: Blend Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing can toughen your cookies, so stop once you no longer see dry flour patches.
Step 6: Fold in Candy and Coconut
Gently fold in the pastel chocolate candies and shredded coconut if you’re using it. The candies add festive pops of color perfect for Easter celebrations, while coconut brings an optional layer of flavor and texture that feels just a little extra special.
Step 7: Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded balls of cookie dough evenly spaced onto your prepared baking sheet. Leaving space allows them to spread perfectly without merging into one another.
Step 8: Bake to Golden Perfection
Bake your easter oatmeal cookies for about 12 minutes or until the edges turn a light golden brown. The centers will remain soft, giving the perfect chewy texture that makes these cookies so irresistible.
Step 9: Cool Before Enjoying
Let the cookies cool on the baking sheet for a few minutes so they firm up slightly before transferring them to a wire rack to cool completely. This resting time helps them reach their ideal texture and prevents them from breaking apart.
How to Serve easter oatmeal cookies
Garnishes
Sprinkle a little extra shredded coconut on top of warm cookies or lightly drizzle some melted white chocolate for an elegant touch. You might also add a few decorative sugar pearls for a fancy finish that delights kids and adults alike.
Side Dishes
These easter oatmeal cookies pair wonderfully with a cold glass of milk, a fresh cup of coffee, or a soothing herbal tea, making them irresistibly good for breakfast, snack time, or dessert.
Creative Ways to Present
Arrange these cookies in a festive Easter basket lined with pastel tissue paper for a charming gift idea. You can also stack them with colorful ribbons or box them up to bring as a thoughtful homemade contribution to any springtime gathering.
Make Ahead and Storage
Storing Leftovers
Store your easter oatmeal cookies in an airtight container at room temperature for up to one week. Keeping them sealed helps maintain moisture so your cookies stay soft and chewy rather than drying out.
Freezing
If you want to prepare them ahead of time, these cookies freeze beautifully. Arrange them in a single layer on a tray to freeze, then transfer to a freezer-safe container or bag for up to three months. Thaw at room temperature when ready to enjoy.
Reheating
Warm your cookies slightly in the microwave for 10 to 15 seconds to revive that freshly baked softness. You can also pop them back in a 300°F oven for a few minutes to refresh their crisp edges and melty chocolate candies.
FAQs
Can I use quick oats instead of rolled oats?
While quick oats can work in a pinch, rolled oats provide a better chewy texture and hold their shape nicely in easter oatmeal cookies, giving you that classic hearty bite.
What’s the best way to keep the candy from melting too much during baking?
Using pastel chocolate candies like M&M’s designed for baking helps them retain color and texture. Also, adding them last and avoiding overly high oven temperatures keeps them vibrant and prevents excessive melting.
Can I leave out the shredded coconut?
Absolutely! The coconut is optional and adds a unique flavor and texture, but your easter oatmeal cookies will still be delicious and festive without it.
How can I make these cookies vegan?
You can substitute the butter with a vegan margarine and replace the eggs with flax eggs or another egg alternative, then ensure your candy pieces are dairy-free to keep the treat fully vegan.
Are these cookies freezer-friendly after baking?
Yes! Once fully cooled, they freeze well and thaw quickly at room temperature. They remain fresh and tasty, making them perfect for prepping in advance.
Final Thoughts
There’s something truly joyful about baking and sharing easter oatmeal cookies—they’re an easy, colorful, and delicious way to celebrate spring and create sweet memories. I can’t wait for you to try this recipe; it’s sure to become one of your favorite festive treats that everyone will ask for again and again!
Print
easter oatmeal cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Easter Oatmeal Cookies combine the chewy texture of rolled oats with the rich flavors of brown sugar and butter, studded with festive pastel-colored chocolate candies for a seasonal touch. Optional shredded coconut adds a hint of tropical sweetness, making these cookies a delightful treat perfect for spring celebrations and Easter gatherings.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups rolled oats
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup chocolate candy (such as M&M’s in pastel colors)
- ½ cup sweetened shredded coconut (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then stir in the vanilla extract for enhanced flavor.
- Prepare Dry Ingredients: In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt ensuring even distribution of baking soda and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing which can make cookies tough.
- Add Mix-ins: Fold in the pastel chocolate candies and shredded coconut if using, distributing them evenly throughout the dough.
- Portion Dough: Using a cookie scoop or tablespoon, drop rounded balls of the cookie dough onto the prepared baking sheet, spacing them adequately to prevent sticking during baking.
- Bake Cookies: Bake in the preheated oven for about 12 minutes or until the cookie edges turn lightly golden, indicating they are done but still chewy inside.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on it for a few minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a nutty variation, consider adding ½ cup chopped walnuts or pecans.
- Shredded coconut is optional but adds a pleasant texture and flavor.
- Store cookies in an airtight container at room temperature for up to one week.
- For gluten-free, substitute the all-purpose flour with a certified gluten-free flour blend.
- Ensure butter is softened to room temperature for easier creaming with sugars.
- Do not overbake for chewy cookies; remove when edges just start to brown.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Easter cookies, oatmeal cookies, holiday baking, chocolate candy cookies, chewy cookies, spring treats
