Easy Creme Egg Cookies
Easy Creme Egg Cookies are packed with dark chocolate, pecans and oats and topped with half a mini Creme Egg - crunchy, chewy and delicious, you'll simply love them!
Servings 26
Ingredients
- 55 g pecan nuts roughly chopped
- 100 g dark chocolate chopped into chips sized pieces
- 110 g soft brown sugar
- 100 g caster sugar
- 110 g porridge oats
- 165 g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 1 egg beaten
- 125 g butter melted
- 1 tsp vanilla extract
- 13 mini Creme Eggs halved (have a couple spare in case)
Instructions
- Preheat the oven to 175ºC.
- Line 2 - 3 large baking sheets with baking paper.
- Place all the dry ingredients into a large bowl and mix well.
- Then add the beaten egg, melted butter and vanilla extract and mix with a wooden spoon to form a dough.
- Form large walnut sized pieces of dough (either with your hands or use 2 tea spoons), place on baking tray 5 cm apart and top with half a mini Creme Egg, sunny side up!
- Place in oven and bake for 12 – 14 minutes or until golden.
- Allow to cool for a few minutes on the trays before transferring to a couple of cooling racks.
- Once cool store in an airtight container.