Irresistible Chewy Cadbury Egg Oatmeal Chocolate Chip Cookies

Easter is coming up fast, and if you’re like me, you’re already thinking about sweet treats to share with your loved ones. These Chewy Cadbury Egg Oatmeal Chocolate Chip Easter Cookies are about to become your new seasonal go-to! Imagine the perfect combo of soft, chewy oatmeal, melted mini chocolate chips, and crushed Cadbury Mini Eggs giving you that nostalgic hit with every bite. What’s even better? They come together in just 15 minutes with zero chill time needed. So, whether you need a quick dessert for your Easter party or a little indulgence to brighten your day, these cookies will bring all the smiles. Ready to roll up your sleeves and bake some magic? Let’s get to it!

Baking for Easter doesn’t need to be complicated or time-consuming. These Chewy Cadbury Egg Oatmeal Chocolate Chip Easter Cookies deliver thick, luscious cookies that are soft in the middle with a perfect chew, studded with mini chocolate chips and crushed Cadbury Mini Eggs for a festive pop. The whole recipe takes about 15 minutes to prep with a quick bake at 350°F for 8 to 9 minutes — no fridge time necessary. Expect to get about 24 crowd-pleasers from one batch.

Below, you’ll find all you need: a detailed ingredient list, simple step-by-step directions, handy tips for that perfect chew, plus storage and make-ahead advice. I’ve also included yummy variations, serving suggestions, FAQs, and nutrition info to make your baking experience smooth and enjoyable.

These chewy Cadbury Egg Oatmeal Chocolate Chip Easter Cookies are a festive, family-friendly treat everyone will love during the holiday season.

What Makes Them Irresistible

Chewy Perfection: These cookies come out thick, soft, and wonderfully chewy — that texture everyone loves.

Quick and Easy: With only 15 minutes of prep and no chilling required, these fit right into a busy day.

Festive Touch: The crushed Cadbury Mini Eggs add a joyful Easter flair that’s both colorful and tasty. Love Mini Eggs? Try our Mini Egg Cheesecake for another no-bake Easter crowd-pleaser.

Family-Friendly Fun: Get the kids involved by having them crush the eggs and scoop dough — baking made memorable!

Versatility to Personalize: Easily swap those Cadbury eggs for other seasonal sweets or toss in nuts for a satisfying crunch. Craving the classic? Our easy oatmeal chocolate chip cookies make a great base to customize with your favorite mix-ins.

This recipe is just the thing to satisfy sweet tooths during Easter, whether you serve them with a cold glass of milk or bring them to your holiday party for everyone to enjoy!

Ingredients for the Cookie Base

• 1/2 cup Unsalted Butter, softened
• 1/2 cup Brown Sugar
• 1/2 cup Granulated Sugar
• 1 large Egg
• 1 teaspoon Vanilla Extract (use pure for best results)
• 1 1/4 cups Unbleached Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Kosher Salt
• 1/2 cup Quick Oats (avoid rolled oats here for best results)
• 1 cup Mini Chocolate Chips
• 1 1/4 cups Crushed Cadbury Mini Eggs (divided)

How to Make the Cookies

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Cream softened unsalted butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2–3 minutes until light and fluffy.

   

3. Add the egg and vanilla extract and mix on low speed until just combined.

4. Whisk together unbleached flour, baking soda, and kosher salt in a separate bowl.

   

5. Gradually add the dry mixture to the wet ingredients, stirring until just incorporated.

6. Fold in the quick oats until evenly distributed.

7. Gently fold in the mini chocolate chips and 1 cup of crushed Cadbury Mini Eggs.

8. Scoop 3-tablespoon portions of dough onto the prepared baking sheet, spacing about 3 inches apart.

9. Bake at 350°F (175°C) for 8–9 minutes until edges are lightly browned and centers appear slightly underbaked.

10. Immediately sprinkle the remaining crushed Cadbury Mini Eggs on top of the warm cookies.

11. Allow cookies to cool on the baking sheet for at least 10 minutes, then transfer to a wire rack to cool completely.

Storage and Make-Ahead Tips

These cookies are perfect for prepping ahead! Mix up the dough and keep it sealed in the fridge for up to 24 hours. This extra time lets the flavors meld beautifully and still yields deliciously soft cookies—think soft and chewy chocolate chip cookies—when baked. For longer prep, scoop dough into balls and freeze in an airtight container for up to 3 months. When you’re ready, bake straight from frozen—just add a couple minutes to the baking time. This way, you’re always ready to surprise your family with fresh-baked treats.

Room Temperature: Store finished cookies in an airtight container at room temp for up to 1 week. This keeps them fresh and chewy—perfect for snack time.

Refrigeration: For longer freshness, you can keep them in the fridge up to 2 weeks, but the texture might firm up a bit.

Freezer: Need to stash sweets longer? Freeze cookies layered with parchment paper in an airtight container for up to 3 months—especially crinkle-style bakes like our chocolate crinkle cookies. Thaw at room temperature before enjoying.

Dough Storage: Cookie dough balls freeze beautifully up to 3 months. Just scoop, freeze, and bake from frozen by adding a couple minutes to your bake time. Easy as that!

Pro Tips for Chewy Cookies

• Avoid Overmixing: Mix your dough only until everything just comes together. Overdoing it can make your cookies tough instead of soft and chewy.
• Check Baking Time: Keep a close eye around minute 8. Pulling them out when the centers still look a little underdone gives you that dreamy chewy center.
• Cool on Sheet: Resist the urge to move them too soon. Let cookies cool on the baking sheet for at least 10 minutes to firm up perfectly.
• Use Quality Eggs: Choose the freshest, highest quality Cadbury Mini Eggs you can find—they really make these cookies special and festive.
• Customize Add-ins: Feel free to swap mini chocolate chips for chunks or add nuts—these small tweaks can give your cookies your personal signature. For seasonal inspiration, check out our Spooky Halloween Cookies for fun candy add-ins and color combos you can adapt here.

Easy Swaps & Mix-Ins

If you want to switch things up without overhauling the recipe, here are some easy swaps that keep the texture and bake time steady, plus quick notes on how each one changes the flavor or feel.

• Candy swaps (1:1): Swap crushed Cadbury Mini Eggs for Reese’s Pieces, M&M’s, chopped Cadbury cream eggs, or malted milk eggs all at 1 1/4 cups volume. Peanut-butter cups also work well — just fold in gently so they don’t melt into the dough.
• Chocolate swap: Use dark or white chocolate chips (for inspiration, see these Easy White Chocolate Chip Cookies), or 1 cup chopped chocolate bars instead of mini chips. Chopped chocolate gives bigger oozing pockets; mini chips spread evenly.
• Oats swap: Substitute rolled oats 1:1 for quick oats for chunkier chew. Want finer texture? Pulse rolled oats once in a food processor before adding.
• Nutty upgrade: Toss in 1/2 to 3/4 cup chopped toasted walnuts, pecans, or almonds for crunch. Toast nuts in a dry skillet or oven 5–7 minutes first to bring out flavor. (Skip if allergies are a concern.) Pecan fans might also enjoy these Easy No Bake Maple Pecan Cookies.
• Extra chew: For chewier centers, replace 1 tablespoon granulated sugar with brown sugar, or add an extra egg yolk (just the yolk).
• Vanilla alternative: Switch vanilla extract for 3/4 teaspoon almond extract for a nutty flavor or 1/2 teaspoon orange extract for a light citrus twist that pairs beautifully with chocolate.
• Dairy-free: Use dairy-free buttery spread or vegan margarine, plus dairy-free chocolate and candies. The texture may soften a bit, but baking time stays the same.
• Egg-free / vegan option: Instead of an egg, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested 5-10 minutes) or your favorite commercial egg replacer. Expect slightly denser cookies but still tasty.
• Gluten‑free: Swap unbleached flour for a 1:1 gluten-free all-purpose blend and use certified gluten-free oats and candies. Dough behaves the same; texture may be a bit more crumbly depending on blend.
• Presentation tip: For a festive look, press a few whole Mini Eggs or large chocolate chunks on top of dough balls before baking, or sprinkle crushed pieces right after baking like in the original recipe. Pressing before baking gives a polished, plated look; sprinkling after retains more candy color.

A quick tip from me: test one swap at a time on a small batch so you know how it changes your cookies. Also, if you’re baking for kids or guests with allergies, double-check candies and chips for any caution on shared equipment!

Feel free to get creative and put your own spin on these wonderful cookies with these fun variations.

• Candy Swap: Switch out Cadbury Mini Eggs for Reese’s Pieces or M&M’s for a fun pop of color and flavor.
• Oats Variation: Use rolled oats instead of quick for a chunkier, heartier cookie. Just know it changes the chew!
• Nutty Addition: Toss in chopped walnuts or pecans for a crunchy element that pairs beautifully with the chocolate and candy pieces.
• Chocolate Lovers: Swap mini chips for dark chocolate chips to up the chocolate intensity.
• Flavored Extracts: Replace vanilla with almond extract for a nutty twist that makes the cookies extra special.
• Spicy Kick: Feeling adventurous? Add a pinch of cinnamon or a dash of cayenne pepper for a warming spice that cuts through the sweetness.
• Fruity Burst: Stir in some dried cranberries or cherries to add a chewy, fruity surprise that complements the chocolate.

Remember, baking is all about having fun and experimenting, so enjoy making these cookies your own!

Frequently Asked Questions

How do I choose ripe ingredients for these cookies?
Great question! Start with fresh, softened unsalted butter, and have your egg at room temperature so it mixes in smoothly. Use brown and granulated sugars without lumps for the best texture. Also, pick Cadbury Mini Eggs without any cracks or discoloration — freshness here makes a difference in taste and appearance!

What are the best storage methods for these cookies?
I recommend storing your cookies in an airtight container at room temperature for up to 1 week to keep their softness. For longer storage, the fridge works up to 2 weeks but may affect chewiness a bit. Just make sure cookies are completely cool before packing to avoid moisture buildup.

Can I freeze these cookies?
Absolutely! Freeze fully cooled cookies layered with parchment paper in an airtight container, and they’ll stay great for up to 3 months. To enjoy, thaw at room temp or gently rewarm in the oven at 350°F (175°C) for a few minutes.

What should I do if my cookie dough is too dry or crumbly?
No worries! If your dough feels dry, add a tablespoon of milk or water to bring it together. Also, double check that your butter was well softened. Just mix enough to combine after adding liquid — don’t overdo it or you’ll lose chewiness.

Are there any dietary considerations for these cookies?
Yes, keep in mind these cookies contain dairy, gluten, and eggs. For nut-free, skip added nuts and use nut-free chocolate chips. Also, remember chocolate is toxic to pets, so keep these treats out of reach of your furry friends!

Can I customize the add-ins in this recipe?
Definitely! The more the merrier. You can swap Cadbury Mini Eggs for other candies like Reese’s Pieces or M&M’s, or add nuts for crunch. If you’re craving a peanut-buttery twist, try our Easy Peanut Butter Chocolate Chip Cookies recipe. Just be aware that changing add-ins may tweak the final texture a little, but your cookies will still taste amazing!

Chewy Cadbury Egg Oatmeal Chocolate Chip Easter Cookies Delight

These chewy Cadbury Egg Oatmeal Chocolate Chip Easter Cookies are a festive, family-friendly treat everyone will love during the holiday season.

Ingredients

• 1/2 cup Unsalted Butter softened
• 1/2 cup Brown Sugar
• 1/2 cup Granulated Sugar
• 1 large Egg
• 1 teaspoon Vanilla Extract use pure for best results
• 1 1/4 cups Unbleached Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Kosher Salt
• 1/2 cup Quick Oats
• 1 cup Mini Chocolate Chips
• 1 1/4 cups Crushed Cadbury Mini Eggs

Method

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
3. Add the egg and vanilla extract, mixing on low speed until just combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until fully incorporated.
5. Fold in the quick oats until evenly distributed.
6. Gently mix in the mini chocolate chips and 1 cup of crushed Cadbury Mini Eggs until combined.
7. Scoop 3-tablespoon portions of dough onto the prepared baking sheet, spacing them about 3 inches apart.
8. Bake for 8-9 minutes until the edges are lightly browned and the centers appear slightly underbaked.
9. Immediately sprinkle the remaining crushed Cadbury Mini Eggs on top while the cookies are still warm.
10. Allow cookies to cool on the baking sheet for at least 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1 cookie Calories: 120 kcal Carbohydrates: 17 g Protein: 2 g Fat: 6 g Saturated Fat: 4 g Cholesterol: 15 mg Sodium: 90 mg Potassium: 60 mg Fiber: 1 g Sugar: 8 g Vitamin A: 200 IU Calcium: 30 mg Iron: 0.5 mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks. Freeze for up to 3 months.