Directions: |
Directions:1. In a large mixing bowl of a stand mixer, add in the butter and the sugars. Mix on high for 3-4 minutes. Push it down with a spatula. Add in the eggs one at a time and mix on low. Add in the vanilla extract and mix again on low till blended.
2. In another large mixing bowl, add in the all purpose flour, oat flour, baking soda, baking powder and whisk to blend. Add this mixture in one-thirds, slowly to the butter mixture, on slow speed till blended.
3. Now add in all the mix-ins and blend on slow speed for 30 seconds to just incorporate.
4. Wrap up in 2 batches in a plastic wrap, and keep it in the fridge for 2 hours.
5. When ready to bake, you can use an ice cream scoop to scoop it onto a baking tray with a parchment paper. Freeze it for 10 minutes if you want them to spread more. If you do not want them to spread a lot, you can freeze it for 30 minutes.
6. Pre-heat the oven to 375 degrees.
7. On another baking tray with parchment paper, gently press each cookie a bit flat between your palms, and shape it round. Add a couple of chocolate eggs, peanut butter cups and peanuts on top of the cookie. I added 3 of each garnish. Make sure they are laying flat and not standing up. Repeat the process. I place 4 cookies on a sheet cause they are huge.
8. Bake them on the lower or middle rack, for a total of 14 minutes. At around 11 minutes, remove them from the oven, and shape each cookie round, lightly with a spatula. Put it back in the oven for 3 more minutes and they are done! Let it cool on the baking tray for 5 minutes. With a spatula, put them on a wire rack to completely cool. Enjoy with a glass of milk! |
This recipe for Kitchen Sink Easter Cookie is from