Andes Mint Oatmeal Cookies Recipes

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.

ANDES PEPPERMINT CRUNCH CHUNKIES

Steps:

• Preheat oven to 300 degrees F.
• Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes).
• Beat in egg and vanilla extract.
• On low speed, add baking soda and salt, and then flour. Mix completely.
• Stir in oats, coconut, pecans, and Andes baking chips.
• Measure out 2 tablespoons for large or 1 tablespoons for small cookies. Place on lightly greased cookie sheet two inches apart. Press lightly with a fork so they are about 1/4 thick (like peanut butter cookies).
• Sprinkle some of the remaining chips (from the 10 oz. bag) on top of each cookie.
• Bake for 20 minutes for large cookies or 12-15 minutes for small. Do not overbake.

ANDES MINT COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugars and vanilla until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

ANDES® MINT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Beat butter, white sugar, and brown sugar together in a bowl until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
• Whisk flour, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture until dough is just-combined. Transfer dough to a resealable plastic bag, squeeze out excess air, and seal bag. Refrigerate until dough firms, at least 2 hours.
• Divide dough into 42 portions and wrap 1 dough portion around 1 mint. Repeat with remaining dough portions. Place dough 2-inches apart on prepared baking sheets.
• Bake in the preheated oven until edges of cookies are golden, 10 to 12 minutes.
• Melt remaining chocolate mint candies in a microwave-safe glass or ceramic bowl in 30-second intervals in the microwave, stirring after each melting, for 1 to 3 minutes. Drizzle melted mint chocolate over cookies.

ANDES MINT COOKIES

Steps:

• In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
• At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough into balls (i use a mini ice cream scoop about 1" in diameter) and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!

MINT CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees.
• Whisk together flour baking soda, baking powder, and salt.
• Set aside.
• Beat together butter, sugars, and eggs until well blended.
• Add vanilla and peppermint.
• Stir the flour mixture into the butter mixture until smooth.
• Stir in chocolate and oats.
• Drop the dough by heaping teaspoonfuls (or tablespoonfuls for bigger cookies) onto greased cookie sheets spacing evenly.
• With lightly greased or damp hands, press the cookies down in the center to about ½ inch thick.
• Bake in the upper third of the oven until cookies are very lightly browned.
• Time will vary between 6 and 9 minutes depending on how big you like your cookies.
• Rotate at about 4 minutes and start checking them at 6 minutes until they are done.
• Remove cookies from oven and allow to cool slightly before removing to a wire rack or paper towels.
• (I usually use paper towels because I don't mind blotting out a little of the fat and I prefer the final texture.).