Andes Mint Chunk Irish Oatmeal Cookies Recipes

ANDES MINT COOKIES

Steps:

• In a medium mixing bowl, stir together the white whole wheat flour, baking powder, baking soda, salt, and espresso powder. Fold in the Andes mints or baking chips.
• In a large bowl, whisk together the brown sugar, granulated sugar, melted butter, and vanilla until evenly combined. Add the milk and whisk again until the milk is incorporated into the butter and it is nice and smooth.
• Scatter the flour mixture over the top, and, by hand with a wooden spoon or sturdy rubber spatula, stir to combine. Stop as soon as the flour disappears so that you don't overwork the dough. If the dough seems very dry, add 1 to 2 teaspoons of milk until it comes together. (It will become moist faster than you think!)
• Clear space in your freezer and line 2 baking sheets with parchment paper or silicone baking mats. With a cookie scoop or spoon, portion the dough by 1 1/2 tablespoonfuls (the dough balls will be about 1 1/2 inches across). Arrange on the baking sheets, leaving at least 2 inches of space around each cookie. Freeze for 30 minutes or refrigerate for 24 hours. Alternatively, you can cover the bowl of dough with plastic wrap, then refrigerate it in the bowl for 24 hours or up to 3 days. Let stand the bowl stand at room temperature for 10 minutes, until the dough is softened enough to scoop, then portion as directed.
• When ready to bake, place racks in the upper and lower thirds of your oven and preheat the oven to 350 degrees F. Bake on the upper and lower racks for 11 to 12 minutes, until barely dry on top and just turning golden on the edges, switching the pans' positions once halfway through. The cookies will look underdone but will firm up as they cool. (You can also bake the pans one at a time in the center rack of your oven.)
• Place the baking sheet on a wire cooling rack. Let the cookies rest on the sheet for 3 minutes, then transfer them to the cooling rack to finish cooling completely.

ANDES MINT COOKIES

Steps:

• Preheat the oven to 350 degrees F and lightly coat a baking sheet with cooking spray. Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.
• With a hand or stand mixer, cream the butter and both sugars until fluffy. Add the eggs, vanilla and peppermint extracts and mix well.
• Add the dry mixture to the butter mixture and mix well. Stir in the chocolate chips and mint chips.
• Roll the dough into 1 1/2-inch balls and place them on the prepared baking sheet. With two fingers, press the cookies down to about 1 inch thick, keeping the cookies about 2 inches apart.
• Bake for 15 to 18 minutes, or until not glossy. Let the cookies cool on a wire rack.

ANDES CRèME DE MENTHE COOKIES - ANDES MINT COOKIES

Steps:

• Preheat oven to 350°F Do not do this until after dough has been refrigerated.
• Blend butter, brown sugar, white granulated sugar, baking soda, baking powder, vanilla and eggs until ingredients are mixed.
• Add Andes Baking Chips and mix.
• Add Flour and continue to mix until all ingredients are well blended together.
• Cover and chill in the refrigerator for 45-60 minutes.
• Spoon out approximately 1 oz of dough per cookie.
• Form a ball and then slightly flatten.
• Place on non-stick baking pans and bake for approximately 8-10 minutes.
• Cool on pans for 2 minutes, then remove.

ANDES MINT CHUNK IRISH OATMEAL COOKIES

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.