Dipped Peppermint Oatmeal Cookies
Your favorite oatmeal cookies dressed up for the holidays with a punch of peppermint.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 cookies
- 1 C butter
- 1 C brown sugar
- 1 C sugar
- 1 tsp vanilla
- 2 eggs
- 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.
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 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.
Calories: 320kcal | Carbohydrates: 42g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 36mg | Sodium: 241mg | Potassium: 116mg | Fiber: 1g | Sugar: 29g | Vitamin A: 260IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 1mg