Personally, with the cute pastel decorations strewn around the store, it’s difficult for me to avoid the candy-filled Easter aisle.
As I walk the yellow and pink shelves I snag a few varieties of candy; Reeses eggs are a must, Cadbury eggs are a personal favorite, and any Hershey’s chocolate nearby.
However, the day after Easter comes with the realization that I’ve bought too many sweets with minimal interest in finishing the half-full bags of chocolate varieties. This is where the cookies come in, which I love to offer to friends, family, or neighbors around me.
This recipe is for brown-butter oatmeal chocolate cookies, with the extra tips for the perfect cookie.
Just scroll past the recipe and you will find extra information below.
Happy Easter, and happy baking loves!
Leftover Easter Candy Cookies
Prep time: 15 min. Bake time: 12 min.
Servings: 24 cookies
Ingredients
- 2 cups of flour
- 1/2 cup of rolled oats
- 1 egg
- 1 + 1/4 cup unsalted butter
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 cup chocolate chips (mini or regular)
- 3/4 cup crushed chocolate eggs
- 1/2 cup crushed eggs to top cookies
- (Optional) 1 teaspoon of instant coffee
- (Optional) Substitute chocolate chips for a cup of chopped or crushed easter candies
Instructions
- Preheat the oven to 350o F (180o C)
- Brown your butter (a butter browning guide can be found here) and let cool until solidified
- As you wait for your butter to cool, begin chopping up your chocolate eggs and any other additional Easter candy you may want to add. Separate 1/2 cup of candy to use for extra decorating and set aside
- Mix your dry ingredients; the flour, baking powder, salt, oats, and (optional) espresso powder. Set aside
- Combine the browned butter and sugars in a mixer for a couple of minutes or until smooth, light, and fluffy. Be sure to scrape the sides of the bowl during mixing
- Mix in the egg and vanilla, and stir until fully combined
- Grab your dry mixture and slowly incorporate it into your dough
- When the dough is still crumbly and not yet fully combined, add in your chocolate mixture and continue to mix
- Mix the dough until the moment it forms a uniform ball and stop mixing, overmixing will toughen your cookies
- Scoop your dough with 1/4 cup and roll into a ball with a flat-ish top to give room for extra chocolate bits
- Place each cookie 2-3 inches apart to allow room for spreading
- Bake in the oven for 10-12 minutes, or until the edges are golden brown
- Remove from the oven and let cool for 15 minutes (or eat right away and burn your mouth like I often do lol)
- Best when served warm
Tips for Perfect Cookies
Can I freeze the dough?
Absolutely! I recommend balling them up and layering parchment paper below and above each row of cookies. It prevents the dough from sticking in thick stacks
Be sure to also write or tape paper with the date on the container, frozen dough is good for up to 2 months
Can I refrigerate before baking?
I envy your willpower to wait but of course you can! Refrigerating the dough cools the butter and slows the spreading process in the oven, creating a thicker and fluffier cookie.
After balling up your dough, place it on a cookie sheet covered with saran wrap for 12 to 24 hours then bake
How long do the cookies last after they are baked?
They stay fresh for up to 3 days, however, this recipe is so good I bet they’ll be gone within 24 hours 😉
Why add espresso powder?
The espresso complements the chocolate of the candy and caramelized flavors from the browned butter. In small amounts, you don’t taste the coffee but it does add an extra layer of flavor to your treats
What’s the best way to crush the candy eggs?
I placed them in a large Ziploc bag and used the back of my measuring cup to mash the eggs. You can also use the bottom of a bowl, a rolling pin, or a reusable water bottle if you are limited on resources
Can I use salted butter instead?
Ab-salt-lutly, it’s the same as the butter I used in the recipe just with salt already added. If you do use this salt, omit the salt you would normally add to this recipe as it is already in your butter