Peppermint Oatmeal Chocolate Chip Cookies

• •2 cups All-Purpose Flour
• •3 cups Rolled Oats (Old-fashioned or quick oats)
• •1 tsp Baking Soda
• •1 tsp Baking Powder
• •1 tsp Salt
• •1 cups Unsalted Butter (Softened)
• •1 cups Granulated Sugar
• •1 cups Brown Sugar (Packed)
• •3 large Eggs
• •1 tsp Vanilla Extract
• •3 tsp Peppermint Extract (Adjust to taste)
• •2 cups Semi-Sweet Chocolate Chips
• •1 cups Peppermint Pieces (Crushed)

Instructions

1. 1

   Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

   🌡️ 375°F
2. 2

   In a large bowl, whisk together the flour, oats, baking soda, baking powder, and salt.

3. 3

   In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

4. 4

   Beat in the eggs one at a time, then stir in the vanilla extract and peppermint extract.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

6. 6

   Stir in the semi-sweet chocolate chips and crushed peppermint pieces.

7. 7

   Drop by rounded tablespoons onto the prepared baking sheets.

8. 8

   Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.

9. 9

   Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Chef's Tips

• 💡For a softer cookie, slightly underbake them.
• 💡Store cookies in an airtight container at room temperature.
• 💡Add a pinch of sea salt on top of each cookie before baking for enhanced flavor.