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I hope you don’t mind one more peppermint recipe.
I do apologize to all you non-peppermint eaters. I’ll try to do better next time! But aren’t they pretty!? Oatmeal Peppermint Dipped Cookies
Not only do I love the flavor of this cookie but I love the texture. The chewiness of the oatmeal cookie is great but is made so much better when it is dipped in white chocolate and sprinkled with crushed candy cane. Chewy and crunchy!
I used my favorite oatmeal cookie recipe and instead of chocolate chips I used the Andes Peppermint Baking Chips. I know it is getting to be a bit late in the season and unless you have a stash of them like I do they may be hard to find right now. You could use a mint chip instead. They would even be good with a white chocolate chip or no chip at all.
After the cookies are baked and cooled I melted some Wilton Vanilla Chips and just dipped one end of the cookie. Place it on a cookie sheet and then sprinkle with some chopped up candy cane.
Let the white chocolate set up and then munch away!!
Ingredients
- Cream until fluffy:
- 1 C butter
- 1 C brown sugar
- 1 C sugar
- 1 tsp vanilla
- 2 eggs
- Add:
- 1 1/2 C flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp salt
- 3 C regular oats (not instant)
- 1 C Andes Peppermint Baking Chips or other chip. (mint or white chocolate)
- 2 C white chocolate, almond bark or Wilton Vanilla Melts for dipping
- Crushed candy cane for sprinkling.
Instructions
- Cream together butter and sugars.
- Add in vanilla and egg.
- Combine dry ingredients and mix in.
- Add in chips.
- Dough can be formed into a roll and refrigerated or frozen or baked right away.
- Just use a cookie scoop, don’t form them into a log.
- Bake at 350 degrees for 10-12 minutes.
- After they cool, melt some white chocolate, almond bark or Wilton Vanilla Chips and dip one end of the cookie into the chocolate about 1/3 of the way.
- Lay on a parchment lined cookie sheet and sprinkle with crushed candy cane.
- Allow to set up.
OOOOh! Fantastic idea! Gotta try this !
Bonnie@WhatAboutPie recently posted..Help!! I need suggestions!
Yum! Everything is always so much better when you dip it in some type of coating and add more yummies!!!!
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Lovely recipe. I wanted to let you know that you need to add the step of adding the egg after the vanilla in your recipe; for those that may not bake as much as we do, might get confusing for them.
I made these this morning and instead of white chocolate, I dipped them in dark chocolate with peppermint and some with coconut. Thank you for sharing the recipe. You’re right, the consistency is delicious.
Thanks Sadie – got it added!
I made these today – yummy! One question – they were not as thick as yours show, any tips? Still quite tasty and very pretty!
If they were a bit thinner they may have needed a bit more flour. Everyone measures flour differently. I scoop and then level with a knife!
Delicious! I don’t think these are going to last until Christmas! Thanks for sharing!
I made these last night and they are AMAZING! On a comical note, my daughter works for the company that markets the Andes Peppermint Chips and 3 times this month she got to work and discovered a bag of these chips on her desk. Woo hoo! I still can’t find them in the stores, so count me happy.
Thanks again for all your amazing recipes. By the way, everyone says you should write a book. I agree.
I can’t tell you how much I love mint! I adore this recipe, can’t wait to see how these cookies come out…cheers!
I loved this recipe. I found they needed about 1/2 cup more flour than listed. The first batch that I put in the oven spread so much and they were pancake flat. The additional flour beefed them up and the flavor was fabulous. I drizzled the chocolate and then sprinkled them with pulverized candy cane dust.
Curious if you are baking at a high altitude?
I made these twice this week. The first batch was a bit flat. I added a 1/2 cup flour as someone else had suggested. They turned out just lovely! Thank you for such a wonderful recipe!!
Oh and I live at an elevation of 4,820 feet
I am at sea level so I am sure the extra flour helped for the high elevation!
I am also at sea level and had to add additional flour. The first batch was totally flat!