Moist Cadbury Egg Cookies with Oats: The Ultimate Chewy Easter Treat

There’s something magical about Cadbury Mini Eggs. Their colorful candy shells and creamy milk chocolate centers are a nostalgic treat for many. But have you ever tried baking them into a batch of soft, chewy cookies with old-fashioned oats? If not, you’re missing out on a truly irresistible Easter (or anytime!) dessert.

These moist Cadbury Egg cookies with oats are the perfect combination of chewy texture, melty chocolate, and a slightly crisp edge — all wrapped up in a vibrant, festive look.

Why You’ll Love These Cookies

If you’re a fan of oatmeal cookies or chocolate chip cookies, this recipe is about to become a favorite. Here’s why:

• Moist and chewy with the perfect texture from oats
• Packed with chunks of Cadbury Mini Eggs for bursts of chocolate
• Easy to make with simple pantry ingredients
• A creative way to use leftover Easter candy

Speaking of oats, did you know they not only add great chewiness but also bring some sneaky health benefits? Oats are high in fiber and can help with digestion. Learn more about the benefits of oats in baking here.

What Makes These Cookies Moist?

The secret lies in a few key ingredients and techniques:

• Use brown sugar for its molasses content, which adds moisture.
• Slightly underbake the cookies to keep the centers soft.
• Add an extra egg yolk for richer, softer dough.

And when it comes to storing cookies properly to keep them from drying out, check out this handy guide on how to store cookies for maximum freshness.

Ingredients You’ll Need

Here’s your lineup of deliciousness:

• 1 cup unsalted butter, softened
• ¾ cup brown sugar
• ½ cup white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups old-fashioned oats
• 1 ½ cups Cadbury Mini Eggs, roughly chopped

Optional add-ins:

• A pinch of cinnamon
• White chocolate chips
• Shredded coconut
• Chopped pecans or walnuts

Equipment You’ll Need

• Mixing bowls (medium and large)
• Hand or stand mixer
• Spatula
• Cookie scoop or tablespoon
• Baking sheets lined with parchment paper

How to Make Moist Cadbury Egg Cookies with Oats

Step-by-Step Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together butter and sugars until light and fluffy.
3. Add eggs one at a time, beating well after each. Stir in vanilla.
4. In another bowl, whisk together flour, baking soda, and salt.
5. Gradually mix dry ingredients into wet ingredients until just combined.
6. Fold in oats and chopped Cadbury Mini Eggs.
7. Use a cookie scoop to place dough onto prepared sheets, spacing 2 inches apart.
8. Bake for 10–12 minutes, or until edges are golden and centers are set but soft.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Pro Tips for Keeping Cookies Soft and Moist

• Store cookies in an airtight container with a slice of bread to retain moisture.
• Avoid overbaking – cookies continue to cook slightly as they cool.
• Chill the dough for 30 minutes for thicker, chewier cookies.

Fun Variations and Customizations

Don’t stop with just one combo! These cookies are super adaptable.

• Swap Cadbury Mini Eggs for M&Ms, Reese’s Pieces, or other seasonal candies.
• Add toasted coconut or crushed pretzels for extra texture.
• Use gluten-free flour and certified gluten-free oats to make them GF-friendly.
• For a vegan twist, replace the eggs with flax eggs and use plant-based butter.

Serving Ideas

These cookies are perfect:

• As a sweet treat with a glass of milk
• Served at Easter brunch
• Crumbled over ice cream for dessert nachos
• Packaged in festive bags for springtime gifts

Storage and Freezing Instructions

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezing: Freeze baked cookies in a ziplock bag for up to 2 months.
• Freezing Dough: Roll into balls and freeze on a tray, then store in a bag for bake-anytime convenience.

FAQs About Cadbury Egg Cookies with Oats

Q1: Can I use regular chocolate chips instead of Cadbury eggs?
Yes! The texture and look will differ, but the cookies will still be delicious.

Q2: Why did my cookies turn out flat?
Likely causes: butter was too soft or dough wasn’t chilled. Try refrigerating next time.

Q3: Can I make these egg-free?
Yes, swap each egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).

Q4: Should I toast the oats first?
Not necessary, but toasting adds a nutty flavor if desired.

Q5: Can I double the recipe?
Absolutely. Just make sure to chill larger batches of dough before baking.

Nutritional Snapshot (Per Cookie – Approximate)

• Calories: 210
• Carbs: 28g
• Sugar: 16g
• Fat: 10g
• Protein: 2g

Final Thoughts

If you’re looking for a fun and festive way to use Cadbury Mini Eggs, these moist oat cookies are it. They’re chewy, colorful, and bursting with chocolatey goodness.

Grab a cold glass of milk, put on your favorite baking playlist, and whip up a batch of these Cadbury Egg cookies with oats. Your kitchen (and anyone nearby) will thank you.