(Eggless) Oatmeal White Chocolate Cranberry Cookies with Cadbury Mini Eggs
Eggless oatmeal cookies with white chocolate, dried cranberries and Cadburry Mini Eggs. The perfect cookies for Easter or any day really!
Servings: 12 cookies
Ingredients
- 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
Instructions
- 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!