Chocolate Peppermint Oatmeal Cookies are a great Christmas cookie recipe using oats, cocoa and peppermint baking chips.
Chocolate and mint go together at Christmastime nearly as perfectly as Rudolph and Clarice. I tweaked a traditional oatmeal cookie recipe to include these flavors in these Chocolate Peppermint Oatmeal Cookies!
A few years ago, Quaker celebrated the 100th anniversary of their iconic oats canister and sent me a fun product package, which I promptly opened up and used in this recipe!
History behind the Quaker “Can”iversary
More than 138 years ago, Quaker defined the hot cereal category. They were the first to include a recipe on their product packaging (Oatmeal Bread, 1891) and in 1915 – 100 years ago – they designed a colorful, convenient package in a round cardboard canister form, decorated with the brand’s trademark image.
Today, Quaker produces 120 million canisters at its facility in Cedar Rapids.
Chocolate Peppermint Oatmeal Cookies
Ingredients:
- 1 cup butter, softened
- 1 1/2 cups sugar
- 1 cup light brown sugar, packed
- 2 eggs
- 1 1/2 tsp. vanilla extract
- 1 1/2 cups flour
- 1/2 cup cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/2 cups Quaker Oats (Quick 1-Minute)
- 1/2 package Andes Peppermint Baking Chips
Directions:
Preheat oven to 350°. Cream together butter, sugar and brown sugar. Add eggs one at a time, beating after each addition. Add vanilla. In a separate bowl, combine flour, cocoa, baking soda and salt. Gradually mix in to batter. Add oats slowly; dough will become stiff. Fold in peppermint baking chips.
Drop by tablespoonfuls (this scoop makes it easy) onto an ungreased baking sheet. Bake for 11 minutes until set; cool 2 minutes on cookie sheet before transferring to a wire rack to cool completely.
Tip: I found that these taste best the first two days; I baked half of the dough, and froze the rest to bake Christmas day so they’ll be warm and fresh!
Chocolate Peppermint Oatmeal Cookies
Ingredients
-
1
cup
butter, softened -
1 1/2
cups
sugar -
1
cup
light brown sugar, packed -
2
eggs -
1 1/2
tsp
vanilla extract -
1 1/2
cups
flour -
1/2
cup
cocoa -
1
tsp
baking soda -
1/2
tsp
salt -
2 1/2
cups
Quaker Oats (Quick 1-Minute) -
1/2
pkg
Andes Peppermint Baking Chips
Instructions
Cream together butter, sugar and brown sugar.
Add eggs one at a time, beating after each addition.
In a separate bowl, combine flour, cocoa, baking soda and salt. Gradually mix in to batter.
Add oats slowly; dough will become stiff. Fold in peppermint baking chips.
Drop by tablespoonfuls onto an ungreased baking sheet.
Bake for 11 minutes until set; cool 2 minutes on cookie sheet before transferring to a wire rack to cool completely.
This article was originally published Dec. 13, 2015.
Be sure to check out more seasonal recipes:
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