Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 24 cookies
Ingredients:
3 cups of Bob’s Red Mill 1-to-1 Gluten Free Flour
1/2 cup GF quick oats
1 1/2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/2 unsalted butter, room temperature
1/2 unsalted butter, browned and chilled
1 1/2 cups light brown sugar
2 eggs
1 1/2 tsp. pure vanilla extract
1 1/2 cups chopped Cadbury chocolate bars (about 1-2 bars)
1 1/2 cups chopped Cadbury Mini Eggs
Directions:
Line two sheet pans with parchment papers. Preheat oven to 35o degrees.
Using a chef’s knife, chop your chocolate bars so that you get thick chunks and put into a small bowl.
Put cadbury mini eggs in a gallon freezer Ziplock bag. Using a rolling bin, smash the eggs just enough to crush each egg into fourths-ish. Pour the mini eggs into the small bowl that has your chocolate chunks. Set aside.
In a stand mixer with paddle attachment, cream the butter, sugar, and brown sugar together for 1-2 minutes on high speed.
Add in vanilla and one egg. Mix on low speed until the egg is almost fully incorporated. Add the other egg, mix on low speed until just incorporated.
In a medium sized bowl, mix together flour, baking powder, baking soda, and salt. Pour half the dry ingredient mixture into the stand mixer bowl and mix for 30 seconds on low and then add the other half of the dry ingredients and mix until fully incorporated. Be careful to not overmix.
Fold in the chocolate chunks and mini eggs with a rubber spatula.
Form the cookie dough into 2 tablespoons-sized balls. Place 8 cookies on lined sheet pans (about 2 inches apart).
Bake cookies for about 12-15 minutes or until the edges are slightly golden brown.
Remove from the oven and let the cookies cool on the sheet pan for 10 minutes.
Transfer cookies to cooling rack to cool completely before enjoying!