Easter is coming!! Last week I’ve made the Easter waffle with lots of peanut butter and Nutella! Today, I’ve decided to do some “healthier” cookies~ Lots of muesli and oats! It taste as good as butter cookies! I initially got inspired by these cookies as I think they look really good and easy to make, but I always love trying with muesli and this one is definitely a great choice to begin with! It actually reminds me of birds nests too! I’ve ALWAYS been trying to do a few other crazier Easter cakes and desserts, but my of my followers requested for simple recipes that that can do for a “last minute” celebration, so I hope that this one will do the job!
So when I saw these speckled Cadbury mini eggs, I couldn’t resist! Easter is another excuse for me to buy lots and lots and lots of chocolate! OOooo.. Sweets in my tummy! I must admit that there are lots of different way to use these cute little eggs, so I’m so happy that I’ve stocked some up! Another thing that I’m always into ~… is peanut butter! So I’ve added some peanut butter into my recipe just to get it a bit more creamier and tastier, its also a good “glue” to stick things together!! Don’t forget to add lots of cinnamons too!! It’s give a good hot-cross bun effect! … Oh, lots of sultanas too!!
Ain’t these cookies too cute to be eaten with my fluffy chicks and basket?? I’ve made a large batch of these cookies (almost 50~60 pieces) as IK needs to bring some Easter treats over to his Easter party at work this week~ and for a good fundraising cause! How lovely! I end up using double the amount of ingredients as listed below, but it was great fun! I think that I was surprisingly happy (or at least I did not expected) was that the eggs has a cracked on them after I’ve heated them in the oven.. doesn’t it looks like an chick is about to burst through those coloured shells? How cute!
You’ll need (makes approx. 20):
- 60 grams of unsalted butter, softened at room temperature
- 1/3 cup of caster sugar
- 1/3 cu of peanut butter
- 2 cups of muesli or oats (your choice)
- 1 cup of sultanas
- 1 egg, at room temperature
- 3 teaspoons of cinnamon powder
- 1 teaspoon of cinnamon sugar
- 1 teaspoon of vanilla essence
- 3/4 teaspoon of baking powder
- some speckled eggs (Cadbury or similar), for decoration
- Preheat oven to 180C. Cover 2 layers of baking paper onto cookie trays ( I used 3 trays). Leave aside.
- Using a stand mixer, cream together butter and sugar until fluffy.
- Add the egg, vanilla and peanut butter and mix well. Use a spatula and scrap the side to ensure a thorough mix.
- Whilst all the ingredients have combined, add in the Oats/Muesli, cinnamon power, cinnamon sugar, sultanas, and baking powder. Stir until completely mixed together with a spatula.
- Use a teaspoon, scoop the dough and roll into a small ball and place it onto the baking tray, press with your finger tip lightly so it looks like a biscuit shape. Press in 1~2 specked eggs on top. Repeat with the remaining dough and eggs, ensure you separate them apart at about 2cm gaps as cookies will expand.
- Bake for 10minutes or entire cookie harden and stick together. Let cookies rest on the tray for at least 5 minutes before transferring to a cooling rack. Cool for 10-15 minutes on a cooling rack.
- Use a teaspoon so that ensure the amount on each cookie is consistent. To be even more accurate, use a measuring scale.
- Cookies can be stored in an air-tight container for up to 3 days.
- Never remove the cookies immediately after baking, leave it in the cooking tray to rest will ensure a chewy and delicious cookie.
- Feel free to replace sultanas with chocolate chips if that’s what you preferred! 🙂