GIANT CHOCOLATE CADBURY EGG COOKIES
Ingredients
- 1 CUP MINI CHOCOLATE CHIPS
- 1 CUP CHOCOLATE CADBURY EGGS CRUSHED
- 1 CUP SALTED BUTTER SOFTENED
- 1/2 CUP GRANULTED SUGAR
- 1 CUP BROWN SUGAR
- 1 TEASPOON VANILLA
- 1 EGG
- 1/2 CUP ROLLED OATS
- 2 CUPS ALL PURPOSE FLOUR
- 1 TEASPOON BAKING SODA
- 1/2 TEASPOON SALT
Instructions
- PREHEAT OVEN TO 350 F AND LINE 2 LARGE COOKIE SHEETS IN PARCHMENT PAPER.
- CRUSH 1 CUP OF CADBURY EGGS AND SET ASIDE.
- COMBINE SOFTENED (NOT MELTED) BUTTER AND BOTH SUGARS WITH A WHISK ATTACHMENT IN A STAND MIXER OR A HAND MIXER. CREAM TOGETHER UNTIL FLUFFY, LIGHT, AND COMPLETELY COMBINED, SHOULD TAKE A COUPLE MINUTES TO ACHIEVE.
- ADD IN THE EGG AND VANILLA WHILE SCRAPING DOWN THE SIDES OF THE MIXING BOWL, MIX UNTIL COMBINED.
- POUR IN FLOUR, OATS, SALT, AND BAKING SODA. MIX SLOWLY UNTIL JUST COMBINED TOGETHER. TOSS IN CRUSH CADBURY EGGS AND MINI CHOCOLATE CHIPS. MIX TOGETHER UNTIL JUST INCORPORATED, TRY NOT TO OVER MIX.
- MEASURE OUT 6 OUNCES OF COOKIE DOUGH (OR 1/3 CUP). GATHER THE DOUGH INTO A TALL "BALL" SHAPE AND DON'T SMOOSH IT OR PACK IT TIGHTLY TOGETHER.
- BAKE AT 350 F WITH JUST A FEW COOKIE DOUGH TALL BALLS ON EACH COOKIE SHEET FOR 15-18 MINUTES UNTIL EDGES ARE JUST GOLDEN BROWN.
- REMOVE FROM THE OVEN AND LET THEM SIT AND COOL ON THE COOKIE SHEET FOR 20 MINUTES, THEY WILL KEEP COOKING HERE!
Notes
*NOTE: FOR SMALLER COOKIES, MEASURE OUT 3 OUNCES AND COOKIE 11-15 MINUTES UNTIL EDGES ARE JUST GOLDEN BROWN, LEAVE ON THE COOKIE SHEET FOR 20 MINUTES AS THEY WILL KEEP COOKING!
**NOTE: SPREAD COOKIE DOUGH BALLS OUT MORE THAN YOU THINK, THESE ARE VERY LARGE COOKIES AND WILL SPREAD OUT (WE BAKED 4 PER COOKIES SHEET) AND WORKED IN BATCHES.
RECIPE AUTHOR: COOKING WITH KARLI