Chocolate Oatmeal Peppermint Cookies

Ya’ll it is COOKIE SEASON! I’m going to be sharing as many cookie recipes as I can before the baby arrives (which is anytime now..). So how did I even come up with this you ask? I was craving oatmeal raisin cookies, but wanted some chocolate of course. I’m not a huge raisin fan, except when they’re in my oatmeal cookie. So out of curiosity I tried making some oatmeal chocolate cookies without raisins because that sounds totally obnoxious. Now, I know it sounds a little funky having chocolate and oatmeal together, but I promise you this is a great combo. And it wouldn’t have been very holiday like if I didn’t add in a little peppermint, hence the crushed candy canes! They turned out a whole lot better than I thought they would and I honestly couldn’t stop munching on them (but they’re “healthier” right?!) haha. I really hope you try these out because they’re different but oh so delicious! Happy baking my friends!

CHOCOLATE OATMEAL PEPPERMINT COOKIES RECIPE 

makes 2 dozen

INGREDIENTS

for the cookies

  • 1 cup unsalted butter (room temp.)
  • 1 1/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs
  • 2 tbsp. molasses
  • 1 tsp. vanilla extract
  • 3 cups old fashion oats
  • 1 1/2 cups AP flour
  • 1/4 cup dark cocoa powder
  • 1 tsp. kosher salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda

for the drizzle

  • 12oz. milk chocolate (roughly chopped)
  • 1/4 tsp. peppermint extract
  • 4 candy canes (crushed)

DIRECTIONS

for the cookies

  • In a stand mixer fitted with the paddle attachment, beat the butter and sugar till light and fluffy.
  • Add eggs one at a time, scraping down the sides of the bowl after each addition.
  • Beat in the vanilla & molasses till combined.
  • Place the oats in a food processor and pulse till the oats are ground but not powdery.
  • Transfer the oats to a bowl & whisk in the flour, cocoa powder, salt, cinnamon & baking soda.
  • Slowly add the dry ingredients to the butter mixture till just combined, do not over mix.
  • Let the dough chill in the fridge for at least 1 hour.
  • Preheat oven to 350°F and line a cookie sheet with parchment paper.
  • Scoop a heaping tbsp. of dough or use a small cookie scooper to scoop balls of dough, placing them 2 inches apart from each other on the baking sheet.
  • Bake the cookies for 13-15 mins. 13 mins will yield softer cookies & 15 mins will yield crunchier and chewier cookies.
  • Let the cookies cool for 5 mins on the pan before transferring to a wire rack to cool completely.

for the drizzle 

  • In a microwaveable bowl, heat the chocolate in 20 second intervals till melted.
  • Stir in the peppermint extract.
  • Drizzle the chocolate over cooled cookies & sprinkle crushed candy canes on top.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.