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Andes Mint Oatmeal Cookies



  • 1/2 cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 cups old fashioned oats
  • 1 cup unbleached bread flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 boxes Andes chocolate mints


  1. In large bowl, beat together butter and sugars until light and fluffy. Blend in eggs and vanilla extract. Add remaining ingredients, except mints; mix well. Shape dough into two 12-inch long rolls; wrap in wax paper.
  2. Freeze for several hours or overnight.
  3. Heat oven to 350 degrees F.
  4. Cut each roll into 1/4-inch thick slices.
  5. Bake on ungreased cookie sheets for 8 to 10 minutes or until lightly browned.
  6. Immediately after removing from oven, place 1/2 Andes mint on each cookie. Spread melted mint over entire top of cookie.
  7. Remove from sheet; cool on wire racks.

Yield: about 6 1/2 dozen

Shared by Ltlgranny.


Maricopa, Arizona

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