Peppermint Crunch Chocolate Chip Cookies

Boy, that's a mouthful, huh?!

I was in the mood to bake something Sunday.  And I've had a bag of Andes Peppermint Crunch chips in the pantry for a while now.  I picked them up at the grocery one time thinking they were neat.  Something different.

I got busy following the recipe on the back of the bag.  You can find the recipe  here.  The only things I did differently to the recipe was omit the coconut.  Not a fan of flake coconut.  And added some semi-sweet chocolate chips and an extra egg.

Think peppermint patty.  

Mmmmm

I will say, the cookies were met with pretty ho-hum reviews.  "Why couldn't you have just made regular ole chocolate chips?"  Well, cause I wanted to try something different, that's why!

I like 'em.  I like the combination of the peppermint and chocolate together.  I would make them again, except I'd probably eat most of them, and that would not be a good thing.  So, they may not make it to the all-time-favorite cookie list for our family! 

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THE BESTEST OATMEAL COOKIE EVER!

Well, I think it's the best!  It's my most favorite homemade cookie EVER!  

It's been so long since I found the recipe, but I'm pretty sure I got from Martha . . . Martha Stewart that is ;o)

Can you see the bits of dried cranberries, chocolate chips and toffee?
 Mmmmmm!

Oh, it's so much more than just an ordinary oatmeal cookie.  It's loaded with chocolate chips, dried cherries and toffee bits.  It's crispy on the outside, and soft and chewy on the inside.  It's the bestest oatmeal cookie ever!

The Ingredients:

1-1/2 cup flour

1 tsp baking soda

1-1/2 cup oatmeal (quick oats)

1 cup dried cherries*

1 cup semi-sweet chocolate chips*

1 cup toffee bits

1 cup butter

3/4 cup sugar

3/4 cup brown sugar

1 egg 

1 tsp vanilla

The Directions:

Cream butter and sugars.  Add egg and vanilla.  Sift flour and baking soda together.  Gradually add to creamed butter and sugar mixture.  Add oats and remaining ingredients.  Batter can be dropped by rounded tablespoon, or wrap logs in wax paper and chill 2 to 24 hours.  Slice and 1/2 to 3/4 inches thick and bake.

Bake at 350 degrees for 8 to 10 minutes.

*Can substitute dried cranberries for cherries, and milk chocolate chip for semi-sweet chips.

When I first started making these cookies, dried cherries were so hard to find and were expensive, as were the toffee bits.  I had to go to a cake supply store to get them.  

Wow! I can hardly believe Christmas is just 3 short days away.  The past few weeks have flown by.  I thought by getting all my decorating done early, I'd feel like I had more time to get the little extra things done.  Of course, it hasn't worked out that way.  I think I may have added too many items to my list resulting in me feeling the same way I do every year . . . wishing I had 

one . more . week . . . 

Hope you all are ready, or at least darn near ready!

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