Festive oatmeal cookies with a peppermint twist.
Preheat oven to 300
Using an electric mixer, cream butter, brown sugar and granulated sugar until fluffy (about 3minutes)
Beat in eggs and vanilla
On low speed add baking soda, salt and then flour
Mix completely.
Stir in oats, coconut, pecans (optional) and peppermint baking chips.
Measure out 2 tbsp for large cookies or 1 tbsp for smaller cookies and roll into ball. Place round balls on non stick cookie sheet two inches apart. Press lightly and sprinkle with some of the remaining chips on top. Bake for 20 minutes for large cookies or 12- 15 minutes for smaller cookies. DO NOT OVER BAKE. They get crunchy on the outside but remain soft on the inside.
Remove from the oven and let cool.
Enjoy!
I didn't use the pecans and they still came out delicious! I wouldn't mind adding a little bit of chocolate chips next time but a nice non chocolate alternative non the less.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (42g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 170 | ||
Calories from Fat: 78 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 19.6mg | 6 % | |
Sodium 1300.9mg | 45 % | |
Potassium 62.2mg | 2 % | |
Total Carbohydrate 21.6g | 6 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 20.5g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 170
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