Jelly Bean Cookies
Jelly beans add chewy bursts of flavor to these Easter oatmeal cookies that kids won’t be able to resist.

Preheat the oven to 325 degrees F (165 degrees C).

Butter 2 cookie sheets.

Beat butter and sugars together using an electric mixer until creamy.

Beat in egg salt baking soda baking powder and vanilla extract.

Stir in flour and oats until just blended.

Fold in jelly beans.

Drop rounded spoonfuls of the cookie dough about 2 inches apart onto the prepared cookie sheets.

Bake in the preheated oven until edges are golden 9 to 10 minutes.