I came across the recipe for these Speckled Egg Choc Chunk Oat Cookies on Instagram a week or so ago and they looked far too good to resist or not bake. And with Easter around the corner, a bit of indulgence is called for.

These Choc Chunk Oat Cookies made an appearance Thida Bevington’s Instagram account. Thida is one of those superpower bakers that constantly impresses with her incredible cake decorating skills. What she manages to create with an icing bag is next level and if that is not enough, have a look at what she does with rhubarb here and here.

The original recipe comes from Tutti Dolci and Thida gave the Choc Chunk Oat Cookies an Easter look with speckled eggs dotted on top before popping them in the oven to bake.

The cookies are chewy, rich, certainly sweet and definitely moreish. I did not change much to the recipe except for playing with the types of sugar, using a soft brown and dark demerara, both from my favourite Natura Sugars. For the chocolate chunks, I used a mix of dark and white from my other favourite, Afrikoa chocolate. Don’t skimp on the salt sprinkle on top of the cookies when they come out of the oven, they add a salty depth to all that rich sweetness.

The recipe will yield about 20 cookies and are quick and easy to make. I would suggest making a double recipe so there is enough the last the whole long weekend!

I hope you enjoy this recipe for Speckled Egg Choc Chunk Oat Cookies. If you’ve made the recipe, share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred.

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Speckled Egg Choc Chunk Oat Cookies

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Ingredients

1 ½ cups rolled oats
1 ½ cups flour
1 tsp corn flour
1 tsp baking powder
1 tsp salt
170 g butter at room temperature
¾ cup soft brown sugar
¾ cup dark Demerara sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
240 g chocolate roughly chopped (mix of dark, milk and/or white)
TOPPING:
small speckled eggs
flaky salt

Instructions

Whisk together oats, flour, corn flour, baking powder and salt in a medium bowl
Beat butter and sugars in a large mixer bowl at medium speed until creamy; beat in egg, egg yolk, and vanilla until combined
Reduce speed to low and gradually add flour mixture; beat just until incorporated
Fold in chocolate
Cover dough and chill in the refrigerator for 30 minutes
Preheat oven to 180°C and line two baking sheets baking paper
Form golf ball sized balls of dough and place 5 cm apart on the prepared baking sheets (about 9 per baking sheet)
Top with speckled eggs, pressing gently to adhere.
Bake, rotating the pans halfway through, for about 12 to 13 minutes, until the edges are set
Remove from oven and sprinkle with flaky salt
Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely