Name: Oatmeal Mint Chocolate Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 60 min
Ingredients: 2 cups all purpose flour; 1 teaspoon baking powder; ¾ teaspoon salt; ¾ teaspoon ground cinnamon; ½ teaspoon ground nutmeg; 1 cup butter (room temp, (2 sticks / 1 block)); 1 ¾ cups dark brown sugar (packed); 2 eggs; 2 teaspoons vanilla extract; 2 cups quick cooking rolled oats ((or old fashioned oats)); 1 bag Andes Crème de Menthe candies ((8.5 oz / 241 g))

Oatmeal Mint Chocolate Cookies

Lee

I adapted several recipes and came up with this, and they are excellent cookies.

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Prep Time 15

Cook Time 15

Passive Time 30

Total Time 1

Course Dessert

Cuisine American

Servings cookies

Equipment

Oven
Baking Sheets
Parchment Paper

Ingredients

2 cups all purpose flour
1 teaspoon baking powder
¾ teaspoon salt
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup butter, room temp, (2 sticks / 1 block)
1 ¾ cups dark brown sugar, packed
2 eggs
2 teaspoons vanilla extract
2 cups quick cooking rolled oats, (or old fashioned oats)
1 bag Andes Crème de Menthe candies, (8.5 oz / 241 g)

Instructions

Place the Andes mint chocolate candies in the fridge for 30 minutes to chill. Remove from the fridge, remove each candy from its foil wrapper, break in half and put in a bowl. When all the candies are unwrapped and broke, place the bowl back in the fridge until needed. Don't worry about measuring, just use the entire 241 g / 8.5 oz bag of candies.
Preheat your oven to 180° C (350° F). Line a baking sheet with parchment paper or lightly grease a baking sheet with butter.
In a large mixing bowl, add the flour, baking powder, salt, cinnamon, and nutmeg. Whisk together then set aside.
In a medium mixing bowl add the butter and sugar and cream together. Add the eggs and vanilla, and mix together.
Add the wet mixture to the dry mixture and mix together until well combined.
Add the oats and broken candies and mix together until mixed throughout the cookie dough.
Drop by heaping tablespoons onto the prepared baking sheet.
Bake for 13-15 minutes or until the cookies are lightly browned around the edges. Remove from oven and allow to cool on the sheet for 3-5 minutes then remove to a wire rack to cool completely.
Serve and enjoy.