4 Oatmeal Chocolate Mint Cookies
Author: 
 
Ingredients
  • 1 cup of unsalted butter (2 sticks), at room temperature
  • 1 cup packed light brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 ¾ cup all purpose flour
  • 1 tsp. Cinnamon
  • ½ tsp. salt
  • 2 ½ cups old fashioned oats
  • 30-36 Hershey’s Mint Truffle Kisses, unwrapped
  • ¼ cup Bittersweet chocolate chips
Instructions
  1. In the bowl of you mixer, beat together butter and brown sugar until its fluffy and light yellow in color. Scrape down the sides of the bowl and add in egg and vanilla extract, mix for about 1 minute.
  2. In a separate bowl mix together flour, cinnamon, and salt. Add in oats.
  3. With mixer on low speed add dry ingredients to butter mixture. Mix for about 30 seconds and then finish the rest with a rubber spatula.
  4. Cover bowl with plastic wrap and place in the refrigerator for at least 1 hour or up to 12 hours.
  5. After at least an hour of chilling, preheat oven to 350 degrees
  6. Taking about 2 teaspoon of dough in your hand, flatten into a disk and place a mint kiss in the middle. Fold sides up around the kiss and top with an additional teaspoon of dough so that the kiss is completely sealed in the dough ball. Place on a baking sheet lined with a silicone baking mat or parchment paper, leaving at least 2 inches between each cookie.
  7. Bake for 14-16 minutes or until set. Let cool on baking sheet a couple of minutes before moving to a wire cooling rack.
  8. Once cookies have cooled top with chocolate drizzle.
  9. For Drizzle- In a small heat proof bowl, add chocolate chips. Microwave in 20 second intervals, stirring in between until melted. To drizzle, take a spoon of melted chocolate, tip the spoon to get a small stream of chocolate going and move back and forth over the cookies so you get zig zags over the cookies.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/12/4-oatmeal-chocolate-mint-cookies/