Andes Peppermint Oatmeal Cookies #ChristmasCookiesWeek

 Here we go for Day 3 of the #ChristmasCookiesWeek!  Today I have for you this wonderful oatmeal cookie: Andes Peppermint Oatmeal Cookie.  It is a holiday in a cookie with the classic taste of chocolate and peppermint in a classic oatmeal cookie.

If you have been following along with me this week, I have made a series of oatmeal cookies that start with a basic oatmeal cookie dough with different stir-ins each day.  Yesterday I made Chocolate Chunk Cherry Oatmeal Cookie and on Monday the Quick Maple Oatmeal Cookie.

This is a soft and chewy cookie. When you remove it from the oven, it may look a bit underdone. Just follow the directions for the cookie's rest time and it will turn into a soft and chewy cookie.

You can use the Andes mints candies and chop them up yourself, or use the package Andes chips made during the holidays for cookies. Both work equally well.

Wednesday Christmas Cookie Recipes

• Andes Peppermint Oatmeal Cookies from Christmas Tree Lane
• Cherry Pecan Thumbprint Cookies from Family Around the Table
• Chocolate Linzer Cookies from Jolene's Recipe Journal
• Chocolate Peanut Butter Blossoms from A Day in the Life on the Farm
• Cinnamon Spiral Cookies from Karen's Kitchen Stories
• Dark Rum Cherry Almond Thumbprint Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Easy Sugar Sprinkle Cookies from Palatable Pastime
• Gluten-Free Cream Cheese Sugar Cookies from Frugal & Fit
• Gingerbread Cookie Bars from Cheese Curd In Paradise
• Ginger-Lemon Delights from Sweet Beginnings
• Glazed Orange Carrot Cookies from The Spiffy Cookie
• Italian Ricotta Cookies from Jen around the world
• Melted Snowman Cookies from Kathryn's Kitchen Blog
• Mexican Wedding Cookies from Shockingly Delicious
• Pecan Cherry Chocolate Chip Cookies from Kate's Recipe Box
• Pistachio Rose Cookies from Magical Ingredients
• Reindeer Cookies from Devour Dinner
• S'Mores Cookie Bars from An Affair from the Heart
• S'Mores Drop Cookies from Daily Dish Recipes
• Snickerdoodles from Leftovers Then Breakfast
• Speculoos Cookies from Hezzi-D's Books and Cooks
• Stained Glass Cookies from Art of Natural Living
• Whipped Shortbread Cookies from Take Two Tapas
• White Chocolate Espresso Cookies from Blogghetti

Yield

36

Author

Terri Steffes

Prep time

60 Min

Cook time

14 Min

Inactive time

5 Min

Total time

1 H & 19 M

Andes Peppermint Oatmeal Cookies

These cookies are soft and chewy with the added goodness of Andes mints.

Ingredients

• 1 and 1/2 cups all-purpose flour
• 1 cup packed light or darkbrown sugar
• 1 1/2 c softened butter
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1 tablespoon dark molasses
• 1 teaspoon pure vanilla extract
• 2 teaspoons pure maple flavoring
• 3 cups old-fashioned whole rolled oats
• 1 cup Andes mints pieces

Instructions

1. Whisk the dry ingredients together: flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
2. In a large bowl using a mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and beat again as needed to combine.
3. Add the dry ingredients and beat well.  Add Andes pieces and stir in.
4. Preheat oven to 350°F. Use a large cookie dough scoop, about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
5. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Did you make this recipe?

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