I love the idea of a holiday cookie exchange. It’s always fun to get new recipes for yummy treats, mingle with friends, and learn about other people’s traditions.
This cookie would be a perfect candidate for a cookie exchange, a unique addition to any Christmas cookie plate, or a fabulous cookie to leave out for Santa. It may look like your average chocolate chip cookie, but there are 2 things (besides the Andes mint pieces!) that set this cookie apart from others.
First is the blended oats. Blending up the oatmeal gives you the chewiness that only oatmeal can add to a chocolate chip cookie, but with a smoother texture that makes for a pretty and irresistible cookie.
The second thing that makes these different than your average chocolate chip cookie is the grated chocolate bar. I can’t even find words to explain it, but it makes these cookies exponentially better. More chocolate in every bite is never a bad idea. Just try it and you’ll understand. It also doesn’t hurt that this makes one GIANT batch of cookies-perfect for gifting to neighbors, saving cookie dough for snitching, or storing baked cookies in the freezer for unexpected guests!
These cookies got rave reviews at both of our houses! Santa is sure to love them, too!
Andes Mint Chocolate Chip Cookies
Ingredients
- 2 cups butter
- 2 cups granulated sugar
- 2 cups brown sugar
- 4 eggs
- 2 teaspoons vanilla
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 ½ cups all-purpose flour
- 5 cups oatmeal, blended (measure before, then blend in blender until powder)
- 1 ¾ cups Andes mint pieces
- 1 ¾ cups dark chocolate chips
- 3 cups chopped nuts (pecans or walnuts, optional)
- 1 (6-8 ounce) chocolate bar, grated
- Sea salt for sprinkling
- *Notes:
- I added ½ cup extra flour to the original recipe b/c we are at about 5,000 feet above sea level. If you are below 5,000 feet you can probably get away with 4 cups of flour.
Instructions
- Notes:
- I added ½ cup extra flour to the original recipe b/c we are at about 5,000 feet above sea level. If you are below 5,000 feet you can probably get away with 4 cups of flour.
- Directions:
- Preheat oven to 375 degrees. Line baking sheets with parchment, silicone baking mats or just on the cookie sheet (ungreased is fine).
- Cream butter and sugar on high in a mixer for 3 minutes, until light creamy. Add eggs and vanilla, mix one more minute. Measure 5 cups oats into a blender jar and blend until a fine flour. Mix all soda, baking powder, salt, flour, blended oats together in a large mixing bowl. Add the dry mixture to the butter/sugar mixture. Mix together and add Andes mint pieces, chocolate chips, grated chocolate bar and nuts, mix until combined.
- Make golf ball sized cookies place 2 inches apart. Bake in preheated 375 degree oven for about 6-8 minutes. Let cool on a cookie sheet for 2 minutes and the on a wire rack until completely cool. Store in an air-tight container. Freeze for longer lasting cookies. Makes 112 cookies.
Recipe Source:
Slightly adapted from a recipe from our grandma and mom – added Andes mint pieces, ½ cup flour, and sea salt.
We're sisters who love good food and the way it brings people together. Our love for cooking and baking was inspired by our Mama, who is a fabulous cook. Our blog was created as a way to share practical recipes that are tried-and-true. It also helps keep us close while we live so far apart. We hope you'll stop by and visit!
(Leesh on the left, Lu on the right)
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These sound delicious. Just a quick question? We don’t have andes mints here in Australia, are they are a chewy mint or more crunchy? Thanks 🙂
These look yummy!
thanks for the recipe.
what kind of mixer are you using in the photo?
Love your blog!