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Christmas Oatmeal cookies start with my favorite oatmeal cookie recipe and add a little white chocolate and peppermint for the perfect holiday touch.
Why You’ll Love This Recipe
Not only do I love the flavor of this peppermint oatmeal 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!
Ingredients Needed
- Butter
- Sugar, granulated sugar and brown sugar
- Pure Vanilla Extract
- Eggs
- All-Purpose Flour
- Cream of Tartar
- Baking Soda
- Salt
- Oats
- Andes Peppermint Baking Chips
- White Chocolate Almond Bark or Wilton Vanilla Melts
- Crushed Candy Cane
How to Make Christmas Oatmeal Cookies
- Add butter and sugars to a large bowl. Cream until fluffy.
- Add in vanilla and egg and mix to combine.
- Combine dry ingredients and stir until incorporated.
- Fold in Andes peppermint baking chips or white chocolate chips.
- Scoop cookie dough onto baking sheet.
- Bake at 350 degrees F for 10-12 minutes.
- Move the cookies to a cooling rack and allow to cool completely.
- Melt white chocolate chips or Wilton Vanilla Chips.
- Dip one end of the cookie into the melted chocolate.
- Place on the baking rack and sprinkle with crushed candy cane.
- Allow chocolate to set before serving.
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Christmas Oatmeal Cookies
Christmas Oatmeal Cookies Have All The Soft Goodness Of Your Favorite Oatmeal Cookie, With A Little Holiday Punch Of White Chocolate And Peppermint.
Prep:10 minutes
Cook:15 minutes
0 minutes
Total:25 minutes
Ingredients
- 1 cup butter
- 1 cup brown sugar
- 1 cup sugar
- 1 tsp vanilla
- 2 eggs
- 1 1/2 cups flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp salt
- 3 cups regular oats not instant
- 1 cup Andes Peppermint Baking Chips or use white chocolate chips
- 2 cups white chocolate almond bark or Wilton Vanilla Melts for dipping
- Crushed candy cane
Instructions
- Cream together butter and sugars until fluffy.
- 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 F 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.
Nutrition Facts:
Calories: 320kcal (16%) Carbohydrates: 42g (14%) Protein: 3g (6%) Fat: 15g (23%) Saturated Fat: 10g (63%) Cholesterol: 36mg (12%) Sodium: 241mg (10%) Potassium: 116mg (3%) Fiber: 1g (4%) Sugar: 29g (32%) Vitamin A: 260IU (5%) Vitamin C: 0.1mg Calcium: 55mg (6%) Iron: 1mg (6%)
Abby says
These cookies are absolutely delicious! I couldn’t find peppermint baking chips at the grocery store, so I just used regular semi-sweet chocolate chips instead. I ended up with a more traditional cookie than I expected, but the white chocolate and candy canes on the outside make it more festive. I also tried melting peppermint bark for dipping, and that worked great, too. I just featured them on my blog, http://bigcitydreamsbyabby.blogspot.com/2013/12/christmas-cookies.html and I’d love if you checked it out! Thanks for the recipe!
Leigh Anne says
I am so glad you liked them and I think your substitutions are great. Thanks for the feature.
Danielle says
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
Leigh Anne says
I am at sea level so I am sure the extra flour helped for the high elevation!
Emily says
I am also at sea level and had to add additional flour. The first batch was totally flat!
Aya says
Merry Christmas, Judy. It’s been awhile since I’ve vitesid your blog life, you know As always I’m struck by your artistic voice as I scroll through the earlier posts. She Dreamed She Was Dancing’ just blows me away. Beautiful on so many levels.Enjoy the holidays!xo
lindsey says
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.
Leigh Anne says
Curious if you are baking at a high altitude?
laura @ spicybuddha.com says
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!
Denise says
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.