White Chocolate Peppermint Crunch Oatmeal Cookies
  • 1 cup of Rich & Creamy Melt®
  • ¾ cup of sugar
  • ¾ cup of brown sugar
  • 1 large egg
  • 1½ tsp vanilla extract
  • 2½ cups all purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup rolled oats
  • ¾ cup white chocolate chips
  • ¾ cup Andes Peppermint Crunch Baking Chips
  • ⅛-1/4 cup crushed candy canes
  1. Preheat oven to 325 degrees F
  2. Using an electric mixer, cream together the Melt® and sugars until well combined. Add in egg and vanilla and mix well.
  3. In a separate bowl combine your flour, baking powder, baking soda, salt and crushed candy canes (I added mine in at the end, and decided it would be much easier to add with the flour).
  4. Add dry ingredients to wet ingredients. Once combined, stir in oatmeal, white chips and peppermint chips.
  5. Scoop cookies onto a baking sheet, leaving 1″ in between. Bake for 12-15 minutes. Let cool and remove from baking sheet.
Recipe Categories: Desserts and Rich & Creamy MELT Organic Recipes.
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