This recipe has been a long time coming. Not too sweet and perfectly minty they’ll melt in your mouth!
Several years ago my kiddos were helping me bake at Christmas and my son was being a little cantankerous about too much chocolate in our dessert selections. He asked me to put the white chips in the cookies instead and “why not some candy canes?”. The first batch we made was delicious but so sweet our teeth kinda hurt. The cookies have evolved a bit over the years and this is the result. So as you celebrate the birth of our Lord Jesus Chris and ponder the meaning of the candy cane (thank you Spangler Candy Company for the reminder each year) include some of these yummy cookies from our family to yours. Merry Christmas!
- 1 1/3 cup butter
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups unbleached white flour
- dash salt
- 1 teaspoon baking soda
- 2 cups rolled oats
- 1 cup white chocolate chips
- 1 cup crushed candy canes (about 10)
- Preheat oven to 375*
- Cream together butter, brown and white sugars (I use a hand mixer)
- Mix in eggs and vanilla
- Put flour on top of butter/sugar mix and sprinkle the salt and baking soda over the top. Mix in thoroughly but don’t over mix. The batter should be silky smooth.
- Add oats, chocolate chips and crushed candy canes and combine well. We use a nut bag and the smooth side of a meat cleaver to crush our candy canes – they break through a ziplock much too easily.
- Use a spoon or cookie scoop to place cookies on the sheet – they will spread as they bake. Bake for 8-9 minutes until they are just slightly brown on the edges. Leave them on the pan to cool or they will fall apart in the transfer.