Get ready to transform your kitchen into a festive paradise with these irresistible Candy Cane Oatmeal Cookies that combine the cozy comfort of classic oatmeal cookies with a peppermint twist! Imagine biting into a soft, chewy cookie packed with the warmth of brown sugar and the cool, refreshing crunch of crushed candy canes - it's like a holiday party in your mouth! Whether you're looking to impress your family, create a magical Christmas baking moment, or simply indulge in a seasonal treat, these cookies are guaranteed to become your new favorite holiday tradition.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed candy canes
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the crushed candy canes, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Sprinkle additional crushed candy canes on top of warm cookies for extra peppermint decoration.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Don't overmix the dough - this can lead to tough cookies.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let cookies cool slightly on the baking sheet before transferring to prevent breaking.
- For extra festive presentation, reserve some crushed candy canes to sprinkle on top of warm cookies.
- Store cookies in a single layer to prevent them from sticking together.
- If you prefer a stronger peppermint flavor, add a few drops of peppermint extract to the dough.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 30mg
