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
Scale
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
