Why I chose this recipe:
I absolutely love Christmas. I believe in the magic of the season and that it brings out the best in everyone. While I know it is important to be generous year-round, it seems as though people are even more so during the holiday season. As you all know I do bake, but I step it up a notch during Christmastime.
During the holidays, one of my favorite things to do is bake for days and then gift the goodies to my dear friends. (My family gets so tired of me baking that they actually don’t even steal the baked goods off the cooling racks because they are so “sugared-out”. LOL) One of our new favorites is my Candy Cane Cookies. The combination of the white and bittersweet chocolate with candy cane pieces is irresistible.
I promise, if you like the chocolate and mint combination, these are destined to be a crowd favorite over the holidays. So buy some candy canes, smash them into pieces and whip these cookies up. You will see its not that hard to during the holiday season.
Ingredients
2 ¾ C flour
½ C old fashion oats
1 tsp baking soda
1 tsp salt
1 C (2 sticks) butter
¾ C granulated sugar
¾ C brown sugar
1 tsp vanilla
2 eggs
1 cups chocolate chips (semi-sweet or bittersweet)
1 cup white chocolate chips
½ cup candy cane pieces
Directions
Preheat oven to 375 degrees.
Prepare large cookie sheet with parchment paper.
Combine flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla in mixer.
Add eggs one at a time, beating well after each addition.
Gradually beat in flour mixture until fully combined.
Add oats and white and chocolate chips and candy cane pieces.
Mix on low speed until fully combined.
Chill dough for 30 minutes or until ready to bake.
Use a medium-sized ice cream scooper to create cookie domes on the cookie sheet.
Bake at 375 degrees for 12-15 minutes.
Remove from oven.
Let them sit for 2 minutes before transferring to a cooling rack.
Once cool serve or freeze can be frozen.