 |
| These giant cookies are simple to make & very delicious❣ |
Ingredients:
1 cup (2 sticks) unsalted butter, at room temperature
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon pure vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon pink Himalayan or sea salt
1/2 cup old fashioned oats*
1 cup slightly crushed Cadbury mini eggs**
1 cup mini chocolate chips
Method:
Preheat oven to 350*. Line cookie sheets with parchment paper and set aside.
In a large bowl, use an electric mixer, on low speed, to cream together the butter and sugars, for 3 minutes. Mix until the butter and sugars are light, fluffy and smooth. Use a bowl scraper to push the dough from the sides to the center of the bowl. Mix in the egg and vanilla.
Sift together the flour, soda and salt. Mix into the creamed ingredients, on low speed, just until almost fully combined. Stir in the oats, candy eggs and chocolate chips. (Avoid over mixing.)
Measure loose mounds of dough with a large scoop (1/3 cup) onto the prepared cookie sheets. Do not tightly pack dough, but leave in tall jagged peaks with 2 inches between mounds.
Bake for 10 minutes or just until the edges are golden brown. Leave the cookies on the pans to cool for at least 20 minutes. (The cookies will continue to set as they cool on the hot pan.) Store completely cooled cookies in an airtight container in the refrigerator. (Place sheets of parchment or waxed paper between layers of cookies.) Makes about 22 large (3 1/2 inch diameter) cookies.
*Even though these delicious cookies contain oats, they have the texture of chocolate chip cookies and the small amount of oats add a nutty flavor.
**Measure 1 cup of mini candy coated chocolate Cadbury eggs. Place in a zipper lock plastic bag and crush with a rolling pin.
Notes: My husband looks forward to Springtime, when Cadbury eggs are available in the stores, so he was quite happy that I was making cookies that included them. Now, they are his new favorite cookie❣
No comments:
Post a Comment