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Wednesday, November 10, 2021

Andes Peppermint Oatmeal Cookies #ChristmasCookiesWeek

 Here we go for Day 3 of the #ChristmasCookiesWeek!  Today I have for you this wonderful oatmeal cookie: Andes Peppermint Oatmeal Cookie.  It is a holiday in a cookie with the classic taste of chocolate and peppermint in a classic oatmeal cookie.

If you have been following along with me this week, I have made a series of oatmeal cookies that start with a basic oatmeal cookie dough with different stir-ins each day.  Yesterday I made Chocolate Chunk Cherry Oatmeal Cookie and on Monday the Quick Maple Oatmeal Cookie.

This is a soft and chewy cookie. When you remove it from the oven, it may look a bit underdone. Just follow the directions for the cookie's rest time and it will turn into a soft and chewy cookie.

You can use the Andes mints candies and chop them up yourself, or use the package Andes chips made during the holidays for cookies. Both work equally well.

Wednesday Christmas Cookie Recipes

Andes Peppermint Oatmeal Cookies
Terri Steffes
Prep time
60 Min
Cook time
14 Min
Inactive time
5 Min
Total time
1 H & 19 M

Andes Peppermint Oatmeal Cookies

These cookies are soft and chewy with the added goodness of Andes mints.


  • 1 and 1/2 cups all-purpose flour
  • 1 cup packed light or darkbrown sugar
  • 1 1/2 c softened butter
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon dark molasses
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons pure maple flavoring
  • 3 cups old-fashioned whole rolled oats
  • 1 cup Andes mints pieces


  1. Whisk the dry ingredients together: flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
  2. In a large bowl using a mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and beat again as needed to combine.
  3. Add the dry ingredients and beat well.  Add Andes pieces and stir in.
  4. Preheat oven to 350°F. Use a large cookie dough scoop, about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
  5. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Did you make this recipe?
Tag @tsteffes on instagram and hashtag it #ourgoodliferecipe

Would you like to comment?

  1. I love having a master recipe from which to provide a large assortment of cookies. This oatmeal batter is the perfect foil for all of your add ins.

  2. My son loves oatmeal cookies and he loves Andes, this one has his name all over it!

  3. Bring on the MINT! It's my favorite seasonal flavor!

  4. My grandson would love, love, love these. He's all about Andes mints!!

  5. Great idea to add chocolate mint to traditional oatmeal cookies

  6. I've not added mint candies to my oatmeal cookies before...I need to remedy this.

  7. Andes are the best and what a great idea to chunk them up for this and get the very best mint flavor!

  8. I like the combination of mint and chocolate with this oatmeal cookie. Sounds festive!!!

  9. My kids love soft and chewy cookies. These cookies with Andes peppermint chunks will be devoured here.

  10. Chocolate mint and oatmeal? Together? That's such a delicious combo. I've got to try it.

  11. The combo of oatmeal and mint flavor is genius!


Receiving comments are like getting a candy cane on your present! Special!