Peppermint Crunch Oatmeal Cookies
Indulge in these festive oatmeal cookies featuring a delightful blend of chewy centers, crisp edges, and refreshing bursts of peppermint crunch. Brown sugar and vanilla provide a warm base, perfectly complementing the cool mint, with optional white chocolate chips for an extra layer of sweetness.
Ingredients
- •2 sticks Unsalted butter (softened)
- •¾ cup Brown sugar
- •¼ cup Granulated sugar
- •1 piece Large egg
- •1 tsp Vanilla extract
- •1¼ cups All-purpose flour
- •1 tsp Baking soda
- •½ tsp Salt
- •1½ 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.
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
Time: 5 min - 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.
Time: 3 min - 3.
Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
Time: 2 min - 4.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Time: 1 min - 5.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Time: 2 min - 6.
Stir in the old-fashioned rolled oats, peppermint crunch, and white chocolate chips (if using) until evenly distributed throughout the dough.
Time: 3 min - 7.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Time: 4 min - 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.
Time: 12 min - 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.
Time: 5 min
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.
Recipe from TheCookbook.ai
Created by smw355