Today is Palm Sunday and what is better than oatmeal cookies with Cadbury Mini Eggs on it?
To be honest, these oatmeal cookies are eggless because I ran out of eggs and already made my grocery run for the week. It’s pretty simple to replace eggs in cookie recipes with a mix of boiling water and baking soda as a leavening agent.
The cookies will have more of a chewy texture, but I don’t mind that at all! I love chewy cookies!
You’ll want to use rolled oats or quick oats for this. I don’t recommend using instant oat or steel cut oats for these cookies.
Instant oats are too soft and mushy for cookies because they’ve been processed and made to be cooked quickly.
Steel-cut oats aren’t rolled but instead cut into smaller pieces. They also have an outer layer, the groat, intact making them chewy and takes longer to cook.
(Eggless) Oatmeal White Chocolate Cranberry Cookies with Cadbury Mini Eggs
- ½ cup unsalted butter at room temperature
- ½ cup light brown sugar
- 1 cup rolled oats
- ¾ cup all purpose flour
- ¼ tsp salt
- ½ tsp baking soda
- 2 tbsp boiling water
- ½ tsp vanilla extract
- ¼ cup dried cranberries
- ¼ cup white chocolate chips
- Using a stand mixer and a paddle attachment, mix together the softened butter, brown sugar, vanilla until it is light and fluffy.
- Add the flour and salt to the bowl and mix to combine.
- Dissolve the baking soda in the boiling water, add to the batter.
- Using a spatula, stir in the rolled oat, white chocolate and cranberries. *Be careful not to over mix! Over mixing could cause the cookie to spread too much when baking.
- Use a cookie dough scoop and scoop them onto a parchment lined baking sheet. Refrigerate the dough for at least 30 minutes, this helps prevent the cookie from spreading too.
- Preheat the oven to 350ºF. Place cookie dough on a parchment lined baking sheet, leaving about 2-inches apart. Places a few Cadbury Mini Eggs on each cookie. Bake cookies for 12-14 minutes or until they turn golden brown on the edges. Enjoy right away!