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Peppermint Oatmeal Cookies
Peppermint Oatmeal Cookies Have All The Soft Goodness Of Your Favorite Oatmeal Cookie, With A Little Holiday Punch Of White Chocolate And Peppermint.
Course
Cookies, Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
0
minutes
minutes
Total Time
25
minutes
minutes
Servings
24
cookies
Calories
320
kcal
Author
Leigh Anne Wilkes
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
Calories:
320
kcal
|
Carbohydrates:
42
g
|
Protein:
3
g
|
Fat:
15
g
|
Saturated Fat:
10
g
|
Cholesterol:
36
mg
|
Sodium:
241
mg
|
Potassium:
116
mg
|
Fiber:
1
g
|
Sugar:
29
g
|
Vitamin A:
260
IU
|
Vitamin C:
0.1
mg
|
Calcium:
55
mg
|
Iron:
1
mg