SPRING ROBIN EGG SPRING ROBIN EGG COOKIES COOKIES

Recipe from Preppykitchen.com

Directions

1. PREHEAT OVEN TO 350 DEGREES

2. IN A MEDIUM BOWL, WHISK TOGETHER THE FLOUR AND BAKING SODA; SET ASIDE.

3. COMBINE THE BUTTER WITH BOTH SUGARS; BEAT ON MEDIUM SPEED UNTIL LIGHT AND FLUFFY

4. REDUCE SPEED TO LOW; ADD THE VANILLA AND EGG. BEAT UNTIL WELL MIXED, ABOUT 1 MINUTE.

5. ADD FLOUR MIXTURE; MIX UNTIL ALMOST COMBINED.

6. STIR IN THE OATS AND CHOCOLATE CHIPS.

7. USING A BIG SPOON, SCOOP TWO TABLESPOONS TABLESPOON-SIZE BALLS OF DOUGH ABOUT 2 INCHES APART ON BAKING SHEETS LINED WITH PARCHMENT PAPER.

8. BAKE UNTIL COOKIES ARE GOLDEN AROUND THE EDGES, BUT STILL SOFT IN THE CENTRE APPROXIMATELY 12 MINUTES.

9. REMOVE FROM OVEN, AND LET COOL ON BAKING SHEET FOR 1 TO 2 MINUTES.

10. GENTLY PUSH 1-3 CHOCOLATE EGGS INTO THE MIDDLE OF THE COOKIE. I USED PEANUT BUTTER M&M EGGS, BUT USE WHATEVER CHOCOLATE EGGS YOU WOULD LIKE! YOU CAN EVEN DO THE EGGS IN DIFFERENT COLOURS.

11. ENJOY YOUR COOKIES! TIP: THEY TASTE THE BEST WHEN THEY ARE WARM!