Oatmeal Peppermint Cookies Recipe
Yield: 2 -3 dozen cookies
Perfect oatmeal cookies, dipped in Hershey's milk chocolate and sprinkled with crushed peppermint candy canes
- 1/2 C unsalted butter softened
- 1/4 C granulated sugar
- 1/2 C brown sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 1/4 C all purpose flour
- 1/8 tsp salt
- 1/2 tsp baking soda
- 1 1/4 C old fashioned oats
- 1 C Hershey's milk chocolate baking melts
- Crushed candy canes
Preheat oven to 350 degrees. Use a non-stick baking sheet or line with parchment paper or a silicone baking mat. In a large bowl, cream butter and sugars. Mix in egg and vanilla, followed by remaining dry ingredients. Mix until just combined.
Use a medium cookie scoop, spacing cookies out 2". Flatten cookies with your hand or a spatula. Bake for 10-15 minutes or until edges are lightly golden. Cool on a wire rack.
Meanwhile crush candy canes and melt chocolate. Dip cookies in melted chocolate, transferring back to a wire rack, parchment paper or a silicone mat. Immediately sprinkle with candy canes. Allow chocolate to set, process may be sped up by placing in the refrigerator for 10-15 minutes. Store in an airtight container.