This is a recipe that I adapted and experimented with over the last few years. It’s essentially a Christmassy variation of oatmeal chocolate chip cookies.
Oven 375 degrees.
1 c. butter
½ c. granulated sugar
1 c. dark brown sugar (ok to use regular if you don’t have dark)
Add 2 eggs and 1 ½ t. vanilla. Beat.
Mix dry ingredients in a separate bowl:
2 c. flour
1 t. salt
1 t. baking soda
½ t. cream of tarter
Stir dry ingredients into batter.
Add 1 c. steel cut oats and 2 c. chocolate chips (I like the mini ones for this recipe) and mix by hand.
If dough seems too sticky to you, add up to ½ c. more of flour. This depends on how you like your cookies. With less flour, they will be thinner and depending on baking time, crunchier. Just mix in the amount of flour to get the consistency you like for traditional chocolate chip cookies.
Roll small teaspoons of dough (one side only) in crushed candy canes. Drop onto cookie sheet (candy side up) and bake for 8 – 10 minutes. Again, bake for your desired outcome. Longer for crispy, shorter for chewy.
Store these cookies in their own container as the peppermint flavor can “spread” to other delicate baked goods.