Peppermint Oatmeal Chocolate Chip Cookies
Chewy oatmeal cookies with a refreshing peppermint twist! These cookies combine the comforting texture of oats with the festive flavor of peppermint and the richness of semi-sweet chocolate chips. Perfect for a holiday treat or any time you crave a unique and delicious cookie.
Ingredients
- •2 1/4 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 1/2 cups Unsalted Butter (Softened)
- •1 1/2 cups Granulated Sugar
- •1 1/2 cups Brown Sugar (Packed)
- •3 large Eggs
- •1 1/2 tsp Vanilla Extract
- •3/4 tsp Peppermint Extract (Adjust to taste)
- •2 cups Semi-Sweet Chocolate Chips
- •1 1/2 cups Peppermint Pieces (Crushed)
Instructions
- 1.
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Time: 5 min • Temperature: 375°F°F - 2.
In a large bowl, whisk together the flour, oats, baking soda, baking powder, and salt.
Time: 5 min - 3.
In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Time: 5 min - 4.
Beat in the eggs one at a time, then stir in the vanilla extract and peppermint extract.
Time: 3 min - 5.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Time: 2 min - 6.
Stir in the semi-sweet chocolate chips and crushed peppermint pieces.
Time: 2 min - 7.
Drop by rounded tablespoons onto the prepared baking sheets.
Time: 3 min - 8.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
Time: 12 min - 9.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Time: 2 min
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.
Recipe from TheCookbook.ai
Created by Shannon Williams