Chocolate Peppermint Oatmeal Cookies Recipe

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!

Quaker is celebrating 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.

Be sure to read to the bottom for your chance to win a Quaker 100th Anniversary Canister Kit full of all kinds of baking goodies!

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 did find 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!

Giveaway

UPDATE: This contest is now closed. Congrats Kristin G.!

Here’s your chance to win a Quaker 100th Anniversary Canister Kit, which includes:

• A variety of Quaker products to stock your pantry for baking
• Heart-Shaped Measuring Spoons – to help add a little love to your holiday baking
• Oven Mitt – always handy to have for baking!
• “Baked with love” Baking Tags – the perfect way to package up holiday treats for your friends and family
• Vintage Style Treat Boxes – to make a complete gift package with your baking tags
• Cookie Exchange invitations – to invite your loved ones to be part of the treat gifting!
• Red and White Baker’s Twine Spool – for a decorative gift accent
• A set of four Quaker recipe cards for holiday baking inspiration

The contest is open NOW and ends on Saturday, 12/19/15 at 11:59pm ET. Good luck!

Print

Chocolate Peppermint Oatmeal Cookies Recipe

Course Dessert

Author Ann-Marie Rohe / Chaos Is Bliss

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

Instructions

1. Preheat oven to 350°.

2. Cream together butter, sugar and brown sugar. Add eggs one at a time, beating after each addition. Add vanilla.

3. In a separate bowl, combine flour, cocoa, baking soda and salt. Gradually mix in to batter.

4. Add oats slowly; dough will become stiff. Fold in peppermint baking chips.

5. Drop by tablespoonfuls onto an ungreased baking sheet.
6. Bake for 11 minutes until set; cool 2 minutes on cookie sheet before transferring to a wire rack to cool completely.

Be sure you’re also entered for my other contest going on now, and check out:

• Chaos Is Bliss Holiday Gift Guide
• Chocolate Chip Bread Pudding
• Nutmeg Logs Christmas Cookie recipe