Chocolate Peppermint Oatmeal Cookies are a great Christmas cookie recipe using oats, cocoa and peppermint baking chips.Chocolate and mint go together at Christmastime nearly as perfectly as Rudolph and Clarice. I tweaked a traditional oatmeal cookie recipe to include these flavors in these Chocolate Peppermint Oatmeal Cookies!
A few years ago, Quaker celebrated the 100th anniversary of their iconic oats canister and sent me a fun product package, which I promptly opened up and used in this recipe!
History behind the Quaker “Can”iversary
More than 138 years ago, Quaker defined the hot cereal category. They were the first to include a recipe on their product packaging (Oatmeal Bread, 1891) and in 1915 – 100 years ago – they designed a colorful, convenient package in a round cardboard canister form, decorated with the brand’s trademark image.
Today, Quaker produces 120 million canisters at its facility in Cedar Rapids.
Chocolate Peppermint Oatmeal Cookies
Ingredients:
- 1 cup butter, softened
- 1 1/2 cups sugar
- 1 cup light brown sugar, packed
- 2 eggs
- 1 1/2 tsp. vanilla extract
- 1 1/2 cups flour
- 1/2 cup cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/2 cups Quaker Oats (Quick 1-Minute)
- 1/2 package Andes Peppermint Baking Chips
Directions:
Preheat oven to 350°. Cream together butter, sugar and brown sugar. Add eggs one at a time, beating after each addition. Add vanilla. In a separate bowl, combine flour, cocoa, baking soda and salt. Gradually mix in to batter. Add oats slowly; dough will become stiff. Fold in peppermint baking chips.
Drop by tablespoonfuls (this scoop makes it easy) onto an ungreased baking sheet. Bake for 11 minutes until set; cool 2 minutes on cookie sheet before transferring to a wire rack to cool completely.
Tip: I found that these taste best the first two days; I baked half of the dough, and froze the rest to bake Christmas day so they’ll be warm and fresh!

Chocolate Peppermint Oatmeal Cookies
Ingredients
- 1 cup butter, softened
- 1 1/2 cups sugar
- 1 cup light brown sugar, packed
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1 1/2 cups flour
- 1/2 cup cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/2 cups Quaker Oats (Quick 1-Minute)
- 1/2 pkg Andes Peppermint Baking Chips
Instructions
-
Preheat oven to 350°.
-
Cream together butter, sugar and brown sugar.
-
Add eggs one at a time, beating after each addition.
-
Add vanilla.
-
In a separate bowl, combine flour, cocoa, baking soda and salt. Gradually mix in to batter.
-
Add oats slowly; dough will become stiff. Fold in peppermint baking chips.
-
Drop by tablespoonfuls onto an ungreased baking sheet.
-
Bake for 11 minutes until set; cool 2 minutes on cookie sheet before transferring to a wire rack to cool completely.
This article was originally published Dec. 13, 2015.
Be sure to check out more seasonal recipes:
the old fashioned way of oatmeal, but I do like an oatmeal cookie too.
Cookies. I love oatmeal cookies. I haven’t made them in ages – maybe your post will have me “oatspired!”
We eat oats every morning for breakfast with peanut butter! But I do love a good oatmeal cookie, too.
Oatmeal raisin cookies has to be the best way , though not the healthyist
I like quaker
In the mornings for breakfast with some fresh fruit and flax seed. We love monster cookies too made with oatmeal.
I love to have a bog bowl of oatmeal with butter and brown sugar.
No bake cookies are my favorite!
I eat it daily for oatmeal!
I like Oatmeal Raisin cookies
I like it with milk and sugar. I also like to make Oatmeal Scotchies cookies.
My favorite way to eat Quaker oats is in cookie form, preferably with butterscotch chips.
We like oatmeal cookies
I enjoy a hot bowl of Quaker oat oatmeal with a little bit of cream, brown sugar and raisins.
I love my oats in my yogurt as well as just plain oatmeal!
I really have been loving overnight oatmeals recently 🙂
I love it with brown sugar and sliced bananas!
I love Quaker Oats in No Bake Cookies. And I eat it for breakfast every day with a little milk and a little brown sugar.