Last week, the King was gone for three. LONG. days. My mother-in-law was here to help one of those days and then stayed onto see the King when he arrived home. Hence, my blogging hiatus.
I did what any girl would to survive the absence and turned to baked goods, particularly cookies, to power through my short stint with single parenthood.
Thanks to the cookies...and I guess the Princess' stellar behavior, we all survived.
"It's not easy being good mom. Don't I deserve a cookie?"
The recipe is very close to my Peppermint Bark Puddin' Cookies, but they have an Easter themed twist. Cadbury mini eggs. Much like peppermint bark, peanut butter cup Christmas trees, and candy corn, mini eggs are another one of my seasonal addictions.
I usually buy a few small pouches of them to help pace myself through the season. But this year, with reckless abandon, and probably an empty stomach at the grocery store, a regular sized bag made it's way into my cart. And then the stress and worry of being home alone caring for an infant without any baked goods for 3 days turned them into cookies.
And it was a good choice.
Anyone out there have any seasonal addictions?
Mini Egg Easter Cookies
1 cup butter, room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar
1 pkg (5.1 oz) Vanilla Instant Pudding mix
1 Tbsp vanilla
2 1/4 cup all purpose flour
3/4 cup old fashioned oats
1 tsp baking soda
1 tsp salt
1 large bag of mini eggs
1. Preheat oven to 375°.
2. In a stand mixer cream together butter, pudding mix and both sugars.
3. Add in eggs and vanilla and mix until combined.
4. Turn mixer to low and slowly add in flour, baking soda, salt and oats.
5. Stir until combined.
6. Stir in mini eggs.
7. Drop by tablespoon onto baking sheet and bake for 8-9 minutes. Let cool on baking sheet for 3 minutes before transferring to wire rack to cool completely.
***Recipe adapted from Cookies and Cups Oreo Pudding cookies recipe.