Best 2 Andes Mint Oatmeal Cookies Recipes

Indulge in a delightful symphony of flavors with our Andes Mint Oatmeal Cookies, a culinary masterpiece that harmonizes the refreshing essence of Andes Mints with the wholesome goodness of oats. These cookies are not just a treat; they are an experience that tantalizes your taste buds and leaves you craving more. Each bite is an explosion of minty freshness, perfectly balanced by the comforting warmth of oats and the subtle sweetness of brown sugar. Whether you're a fan of Andes Mints or simply seeking a unique and delicious cookie, these Andes Mint Oatmeal Cookies are sure to become a beloved favorite. And the best part? We've included two irresistible variations to cater to every palate – Andes Mint Chocolate Chip Oatmeal Cookies and Andes Mint White Chocolate Chip Oatmeal Cookies. Get ready to embark on a culinary journey like no other with our Andes Mint Oatmeal Cookies extravaganza!

Here are our top 2 tried and tested recipes!

ANDES MINT CHUNK IRISH OATMEAL COOKIES

Andes Mint Chunk Irish Oatmeal Cookies image

The original version of this recipe comes from the cookbook THE IRISH SPIRIT, by Margaret M Johnson. This is my interepetation of her recipe, with the changes and added ingredients that I made. Both my husband and I loved this recipe, however for me, I like them better if they are left refrigerated till hard enough to cut the...

Provided by Rose Mary Mogan

Categories Other Desserts

Time 40m

Number Of Ingredients 12

Ingredients

1 1/4 c mccanns quick cooking(not instant) oatmeal
2 c all purpose flour
1 tsp each baking powder, baking soda, & salt
2 stick (1 cup) unsalted kerry gold irish butter ( i use regular salted butter)
1 c light brown sugar (firmly packed)
1/2 c granulated sugar
2 large eggs, room temperature
1/3 c irish cream liqueur
1 tsp each vanilla & peppermint extract
1 c chopped nuts ( i used walnuts)
1 c raisins
12 oz mint chocolate chips (i used andes mint chocolate candies, broken into chunks)

Steps:

1. In my opinion you can not have oatmeal cookies without Raisins and nuts, so I added them to this recipe and they are the best I have had in a long time. The hardest part about this recipe is UNWRAPPING ALL OF THE CANDIES.
2. Preheat oven to 350 degrees F. Spray cookie sheet with non stick cooking spray, or use parchment paper, set aside till needed.This is the oat meal that was used in this recipe
3. In a large bowl add flour, oatmeal, baking powder, baking soda, & salt then stir to blend. Original recipe said to pulverize mixture in a food processor, but I wanted to keep the texture, and omitted this step.
4. In a separate bowl add both sugars and softened butter, and beat till creamy, then add eggs one at a time and beat well after each addition.
5. Then add cream liqueur, vanilla & peppermint extract & about 1/3 of flour & beat till blended.
6. Add remaining flour mixture in 2 increments,with mixer set to low setting. until all has been added.
7. Now add in raisins, nuts and chocolate chunks and stir with a large spoon to mix well.
8. Refrigerate till batter is firm. I left batter in fridge till the next morning, then cut dough into large chunk size pieces.
9. Place on prepared cookie sheet, and bake in preheated 350 degreeF. oven for 10 to 12 minutes.
10. Allow to cool then remove to wire rack to cool completely.
11. Serve with cold milk or IRISH COFFEE.

ANDES MINT OATMEAL COOKIES

ANDES MINT OATMEAL COOKIES image

Categories Cookies Egg Dessert Bake Christmas

Yield 6 1/2 dozen

Number Of Ingredients 11

Ingredients

1/2 cup butter, softened
1 cup granulated sugar
1 cup firmly packed sugar
2 large eggs
1 teaspoon pure vanilla extract
3 cups old fashioned oats
1 cup unbleached bread flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
2 boxes Andes chocolate mints

Steps:

In large bowl, beat together butter and sugars until light and fluffy. Blend in eggs and vanilla extract. Add remaining ingredients, except mints; mix well. Shape dough into two 12-inch long rolls; wrap in wax paper. Freeze several hours or overnight. Heat oven to 350 degrees F. Cut each roll into 1/4-inch thick slices. Bake on ungreased cookie sheets for 8 to 10 minutes or until lightly browned. Immediately after removing from oven, place 1/2 Andes mint on each cookie. Spread melted mint over entire top of cookie. Remove from sheet; cool on wire racks.

Tips

Chill the dough: Chilling the dough for at least 30 minutes before baking helps the cookies hold their shape and prevents them from spreading too much.
Use a good quality chocolate: The chocolate chips are one of the key ingredients in these cookies, so it's important to use a good quality chocolate that you enjoy the taste of.
Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix the dough just until the ingredients are combined.
Bake the cookies at the right temperature: The cookies should be baked at 350 degrees Fahrenheit for 10-12 minutes, or until the edges are golden brown and the centers are set.
Let the cookies cool before eating: The cookies will be very soft when they first come out of the oven. Let them cool for a few minutes on a wire rack before eating so that they have a chance to firm up.

Conclusion

These Andes Mint Oatmeal Cookies are the perfect treat for any occasion. They're easy to make, delicious, and sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these cookies a try!