Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside.
In a large mixing bowl, use an electric hand mixer or stand mixer to beat the canola oil and granulated sugar until the mixture is smooth and creamy. Add the vanilla extract and eggs, one at a time, beating well after each addition.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cookies dense.
Fold in the milk chocolate chips, white chocolate chips, and Cadbury Mini Eggs using a rubber spatula or wooden spoon. Make sure the mix-ins are evenly distributed throughout the dough.
Use a cookie scoop or tablespoon to drop rounded spoonfuls of cookie dough onto the prepared baking sheets. Space the cookies about 2 inches apart to allow for spreading during baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked. This will ensure soft, moist cookies.
Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.
