Amazing Hard Boiled Egg Oatmeal Cookies Recipe Revisited (And Amazing Hard Boiled Egg Chocolate Chip Cookies Recipe with Pecans and Toffee Bits!)

Isn’t this a beautiful cookie?

THIS is my favorite oatmeal cookie.  I know, it’s a little late to remind you since Easter was a week ago and if you have any hard boiled Easter eggs left, you probably don’t want to use those.  But I’m telling you, boil up a few more, you’ve got to try these cookies!  Back in October 2008 a couple fabulous baking buddies, Anna at Cookie Madness, Rita at Clumbsy Cookie and I collaborated over emails and came up with this cookie that uses hard boiled eggs.  The ingredients are first pulsed in a food processor, cold butter is pulsed together with the flour, then the sugar, salt, baking soda, cinnamon and oats are added for a few more quick pulses.  Lastly, the egg is added.  After pulsing it together, it will still be a little crumbly and you’ll see flecks of the egg, but it all comes together when you dump it in a bowl and add the raisins and walnuts.  And after the cookies bake, you cannot see the egg, but you’ll have a wonderful oatmeal cookie, thick and delicious.

Amazing Hard Boiled Egg Oatmeal Cookies, by Katrina (Baking and Boys!), Anna (Cookie Madness) and Rita (Clumbsy Cookie)

4 oz. cold unsalted butter (1 stick)

4 1/2 oz. all purpose flour (1 cup)

1/2 cup quick oats, or if using old-fashioned oats, grind down in the food processor a little

4 tablespoon granulated sugar

3 tablespoon brown sugar

1 tablespoon honey

3/4 teaspoon cinnamon

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon vanilla

1 hard boiled egg. chopped (either hard boiled or a lightly beaten egg cooked in microwave in 10 second intervals)

a good handful of roughly chopped walnuts

a good handful of raisins

Preheat oven to 350 degrees.  In bowl of food processor, pulse flour and butter until mealy.  Add sugars, honey, salt, soda, cinnamon and vanilla.  Pulse again until mealy.  Add oats.  Pulse. Add the egg and pulse until combined. Remove to a medium size bowl and work in the walnuts and raisins with your hands.  Dough will be a bit crumbly, but will come together as you form it into a ball. Form the dough in to 2 ounce balls.  Place on baking sheet lined with parchment paper and bake about 15 minutes.   Do not overbake, I only baked mine 13:30 minutes.  Let cool on baking sheet five minutes, then remove cookies to cooling rack.  (I thought these were good just slightly warm, but are great completely cooled, too!)  Makes 9 cookies.

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Let us not forget which came first though—it was the Amazing Hard Boiled Egg Chocolate Chip Cookies!  Same idea but with no oats and lots of chocolate chips.  This recipe turns out a fantastic chocolate chip cookie!

So I made some of these with leftover Easter eggs, too.  And then just because I can, I added 1/2 cup toffee bits and 1/2 cup chopped toasted pecans to some of the dough and darn it all if these are just about the best tasting cookies ever.  (Have I said that before?) Hello, heaven!

Amazing Hard Boiled Egg Chocolate Chip Cookies, by Katrina (Baking and Boys!), Anna (Cookie Madness) and Rita (Clumbsy Cookie)

12.4 oz all purpose bleached flour (2 ¾ cups spooned and swept)

8 ounces cold unsalted butter, cut into small chunks (16 tablespoons or 2 sticks)

1 teaspoon salt

1/2 teaspoon baking soda

3/4 cup granulated sugar

1/2 cup brown sugar

2 hard boiled eggs, chopped

1/2 teaspoon vanilla extract

1 package or 2 cups semi-sweet chocolate chips

**toasted chopped pecans and toffee bits, optional but SO good!

Preheat oven to 350 degrees.  Combine flour and butter in food processor. Pulse until mixture is mealy and coarse. Add the salt and baking soda and pulse to mix. Add both sugars, vanilla and hard boiled eggs. Pulse again until mixture is mealy looking. Pulse just until the mixture begins to come together.

Dump mixture into a bowl, add chocolate chips and shape into eight balls. You will see egg whites in dough – they’ll disappear as the cookies bake.

Measure 2 ounce balls of dough and place 9 on a baking sheet a good two inches apart.  Bake on a parchment lined cookie sheet  for 15 minutes or until cookies appear lightly browned around edges. Let cool on cookie sheet for 5 minutes then transfer to rack to finish cooling.

You. must. try. these!