Prep 20 mins
Cook 45 mins
On a flight to Hawaii, they served minty oatmeal cookies. I'm not a big chocolate fan, but I love oatmeal cookies, so I had to come home and try some for myself. I think they turned out well on the first try, but I would love to hear what others think. Just make sure your friends and family know there is mint in them or they will get something other than what they expect and they may be disappointed.
- 414.03 ml flour
- 3.69 ml baking soda
- 3.69 ml baking powder
- 2.46 ml salt
- 236.59 ml unsalted butter or 236.59 ml margarine, softened
- 354.88 ml brown sugar
- 59.14 ml sugar
- 2 large eggs
- 12.32 ml vanilla
- 12.32 ml peppermint extract
- 354.88 ml semisweet chocolate morsels or 354.88 ml chopped semisweet chocolate
- 828.06 ml old fashioned oats
- Preheat oven to 350 degrees.
- Whisk together flour baking soda, baking powder, and salt.
- Set aside.
- Beat together butter, sugars, and eggs until well blended.
- Add vanilla and peppermint.
- Stir the flour mixture into the butter mixture until smooth.
- Stir in chocolate and oats.
- Drop the dough by heaping teaspoonfuls (or tablespoonfuls for bigger cookies) onto greased cookie sheets spacing evenly.
- With lightly greased or damp hands, press the cookies down in the center to about ½ inch thick.
- Bake in the upper third of the oven until cookies are very lightly browned.
- Time will vary between 6 and 9 minutes depending on how big you like your cookies.
- Rotate at about 4 minutes and start checking them at 6 minutes until they are done.
- Remove cookies from oven and allow to cool slightly before removing to a wire rack or paper towels.
- (I usually use paper towels because I don’t mind blotting out a little of the fat and I prefer the final texture.).