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 by Eighteen25 at https://eighteen25.com/andes-mint-chocolate-chip-cookies/