I have an annoyingly persistent sweet tooth. To justify eating dessert, I try to incorporate healthy(ish) elements into the ones I make. During college, I was on a quest to make an oatmeal cookie that didn’t have raisins (you might as well be eating a bowl of oatmeal, if your cookies have raisins).
It was a few weeks before Christmas, so Kroger was selling all kinds of festive foods. While browsing the candy aisle, I was inspired — Andes mint baking chips. It was the perfect minty chocolate solution to my oatmeal cookie conundrum. I’ve made these cookies numerous times over the years. When Kroger (or other groceries) aren’t selling Andes mint baking chips, I just buy a pack of Andes mints and chop them myself.
Oatmeal Andes mint chip cookies
Adapted from this Betty Crocker recipe
Makes about 3 dozen cookies
Prep time: 30 minutes
Cooking time: 10-12 minutes
- 1 1/2 cups packed brown sugar
- 1 cup of softened butter
- 2 teaspoons vanilla extract
- 1 egg
- 2 1/4 cups quick-cooking oats
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 1/4 cups Andes mint baking chips
- Preheat oven to 350 degrees.
- Combine softened butter and brown sugar in a large bowl with a good spatula. Add vanilla extract and egg, so mixture is fluffy and creamy.
- In a separate bowl, whisk the oats, flour, baking soda, and sea salt together so that the baking soda and sea salt are evenly distributed.
- Fold the oats, flour, baking soda, and sea salt into the butter mixture.
- Fold the Andes mint baking chips into the dough.
- Scoop tablespoon-sized balls of cookie dough onto an ungreased cookie sheet.
- Bake for 10-12 minutes or until the cookies are golden brown.
- Let cookies cool on a wire rack and enjoy!