Peppermint Crunch Oatmeal Cookies

• •2 sticks Unsalted butter (softened)
• •¾ cup Brown sugar
• •¼ cup Granulated sugar
• •1 piece Large egg
• •1 tsp Vanilla extract
• •1 cups All-purpose flour
• •1 tsp Baking soda
• •½ tsp Salt
• •1 cups Old-fashioned rolled oats (not quick oats)
• •¾ cup Peppermint crunch (crushed candy canes or peppermint bits)
• •½–¾ cup White chocolate chips (optional)

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.

2. 2

   In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.

3. 3

   Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.

4. 4

   In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

6. 6

   Stir in the old-fashioned rolled oats, peppermint crunch, and white chocolate chips (if using) until evenly distributed throughout the dough.

7. 7

   Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. 8

   Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set. Cookies may still look slightly soft in the middle.

9. 9

   Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Repeat with remaining dough.

Chef's Tips

• 💡For extra chewy cookies, be careful not to overbake them. They will continue to set as they cool.
• 💡If your peppermint crunch is very fine, add it to the dough just before the oats to prevent it from dissolving too much.
• 💡Chilling the dough for 30 minutes to an hour before baking can help prevent the cookies from spreading too much, resulting in a thicker cookie.