Two and a half cups of rolled oats give these cookies their texture, and they stay thick because the dough is scooped in mounds rather than rolled flat.
A cup of the pastel candy eggs is stirred through the dough and the remaining half cup is pressed onto the tops, so the colour shows after baking instead of sinking in.
Ingredient Notes
- Old-fashioned rolled oats
- Two and a half cups; quick oats would give a softer, flatter cookie.
- Pastel candy-coated mini chocolate eggs
- A cup and a half, divided: one cup through the dough and half a cup on top.
- Semisweet chocolate chips
- One cup, alongside the candy eggs rather than instead of them.
How to Make It
Oven at 350°F, sheets lined
Heat the oven to 350°F and line two baking sheets with parchment.
Butter and sugars creamed
Beat the butter, brown sugar and granulated sugar until creamy, then beat in the eggs and vanilla.
Dry ingredients and mix-ins
Mix in the flour, baking soda and salt, then stir in the oats, chocolate chips and 1 cup of the pastel candy-coated mini eggs.
Scooped and topped
Scoop 18 mounds of dough onto the baking sheets and press the remaining mini eggs onto the tops.
Baked until the edges set
Bake 10 to 12 minutes, until the edges are set and the centres remain soft. Cool on the pans 5 minutes before transferring to a rack.
Success Tips
- Press a few candy eggs onto each mound before baking so every cookie shows pastel colour.
- Leave space between the mounds; these spread as the butter melts.
- Let them sit on the hot pan for five minutes before moving, or the soft centres tear.
Why This Recipe Works
- Old-fashioned rolled oats hold their shape and keep the cookie chewy rather than cakey.
- Brown sugar alongside granulated sugar keeps the centres soft.
- Holding back some candy for the tops keeps the pastel colours visible.
- Pulling them while the centres are still soft leaves them chewy once cooled.
Serving Ideas
Stack them on a plate so the candy-studded tops face up, with a glass of milk alongside.
Storage and Reheating
Refrigerate
Cool completely, then keep in a covered container; the oats keep the crumb chewy for a couple of days.
Frequently Asked Questions
What are the pastel pieces?
Candy-coated mini chocolate eggs, some stirred through the dough and some pressed on top.
The centres look underdone at 12 minutes.
That is intended. The edges set while the centres stay soft and firm up as they cool on the pan.
