Nesting into Easter Cookies

Ingredients:

2 Tbsp Brown Butter EVOO

2 Tbsp Milk

1 tsp Vanilla

1 tsp French Toast Sugar Shaker

2 Tbsp Cocoa Powder

6 Tbsp Sugar

3/4 c Oats

1/4 c Shredded Coconut

1/4 c Cadbury Mini Eggs

1/2 tsp Vanilla Bean Sea Salt

Directions:

1. In a small saucepan over medium-low heat, combine brown butter evoo, milk, french toast sugar shaker, cocoa powder, vanilla, and sugar. Whisk consistently to combine and get a smooth creamy texture, whisk until there are no lumps.

2. In a medium bowl, combine oats and shredded coconut and give a stir. Pour in chocolate mixture and mix to combine.

3. Line a baking sheet with parchment paper. Drop dough by a spoonful onto prepared baking sheet. Shape with hands, and press with fingers or the back of a spoon to make an indent in the mound of dough. Fill with eggs.

4. Place in refrigerator and let set for 45-60 minutes. Happy hopping!