If you are looking for a new family favorite how about these crushed candy cane oatmeal cookies? These delightful treats combine the classic flavor of oatmeal cookies with a festive twist.
The addition of crushed candy canes adds a burst of peppermint goodness that will surely get you in the holiday spirit. These cookies are perfect for sharing with loved ones or bringing to holiday gatherings. Get ready to indulge in a sweet and crunchy treat that will leave you craving more.
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Simple Candy Cane Cookies
I absolutely love these crushed candy cane oatmeal cookies for several reasons. Firstly, the combination of the warm and comforting oatmeal base with the refreshing burst of peppermint from the crushed candy canes is simply divine. The texture of the cookies, with their crunchy edges and chewy centers, adds an enjoyable contrast. Additionally, the festive touch of the candy canes makes these cookies perfect for holiday celebrations and gift-giving.
How To Crush Candy Canes
When it comes to crushing candy canes for cookies, there are a few different methods you can try. Here are some popular techniques:
- Using a Ziploc bag and a rolling pin: Place the candy canes in a heavy-duty Ziploc bag, ensuring it is sealed tightly. Then, use a rolling pin or a meat tenderizer to gently crush the candy canes until you achieve the desired consistency.
- Food processor or blender: If you have a food processor or blender, you can break the candy canes into smaller pieces and then pulse them until they reach the desired size. This method is quick and efficient.
- Hammer or mallet: Wrap the candy canes in a clean kitchen towel and place them on a sturdy surface. Use a hammer or a meat mallet to carefully crush the candy canes through the towel. Be sure to apply gentle force to avoid damaging the surface.
Remember to handle the candy canes with care to prevent any injuries. Once crushed, you can use the candy cane pieces or powder to incorporate into your cookie dough for that delicious peppermint flavor.
Ingredients Needed
- 1 cup Cold Unsalted Butter, cut into slices
- 1 ¼ cups Brown Sugar
- ½ cup Granulated Sugar
- 2 Eggs, room temp
- 1 tsp Vanilla Extract
- 2 cups All Purpose Flour
- ½ cup Cake Flour
- 1 ½ cup Rolled Oats
- 1 teaspoon Cornstarch
- ¾ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- 1 cup Chocolate Caramel Baking Truffles
- 1 cup Pretzels, crushed into small bits
- ½ Candy Canes, crushed
Topping:
- ½ cup Candy Cane, crushed
- ½ cup crushed pretzels
How to Make Crushed Candy Cane Oatmeal Cookies
Preheat the oven to 410 degrees.
In a bowl of a stand mixer add the butter and sugar.
Mix on low for 1 minute then move up to medium until light and fluffy, about 3 minutes.
Add eggs, and vanilla extract to the sugar mixture, with the mixer speed on low.
In a large bowl add cake flour, all-purpose flour, oats, cornstarch, baking soda, salt and cinnamon and whisk until combined.
Slowly add the dry mix into the sugar mixture, mix on low speed.
Add in the chocolate caramel, pretzels, and candy canes, mix on low until combined.
Cover the dough with plastic wrap and chill dough for 15-20 minutes.
Using a large cookie scoop, create the dough into large balls and place on the parchment or silicone mat covered baking sheet.
If you have a scale, have the dough balls be from 3.5 ounces – 4.0 ounces.
In a small bowl add the crushed candy canes and crushed pretzels, toss to combine.
Lightly press on top of the dough ball into the crushed candy cane bits, using your hands to flatten slightly.
Place only up to 5 cookies on one large cookie sheet.
Bake for 9-11 minutes or until golden brown on the top.
Recipe Tips
- Use old-fashioned rolled oats for a chewier texture in the cookies. Avoid using instant oats as they may result in a softer and less textured cookie.
- Chill the cookie dough in the refrigerator for at least 30 minutes before baking. This will help prevent the cookies from spreading too much during baking and will result in a thicker and more uniform shape.
- Once the cookies are baked, allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them firm up and avoid breaking apart.
More Festive Cookie Recipes
If you’re in the holday baking mood, check out these other festive holiday treats to make and enjoy at home.
- Snow Capped Pecan Shortbread Cookies
- Marbled Christmas Sugar Cookies
- Easy Sugar Cookie Frosting
- Hershey Kiss Cookies
- Chocolate-Drizzled Ginger Sugar Cookies
Crushed Candy Cane Oatmeal Cookies
Ingredients
- 1 cup Cold Unsalted Butter cut into slices
- 1 ¼ cups Brown Sugar
- ½ cup Granulated Sugar
- 2 Eggs room temp
- 1 tsp Vanilla Extract
- 2 cups All Purpose Flour
- ½ cup Cake Flour
- 1 ½ cup Rolled Oats
- 1 teaspoon Cornstarch
- ¾ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- 1 cup Chocolate Caramel Baking Truffles
- 1 cup Pretzels crushed into small bits
- ½ Candy Canes crushed
Topping:
- ½ cup Candy Cane crushed
- ½ cup crushed pretzels
Instructions
- Preheat the oven to 410 degrees.
- In a bowl of a stand mixer add the butter and sugar.
- Mix on low for 1 minute then move up to medium until light and fluffy, about 3 minutes.
- Add eggs, and vanilla extract to the sugar mixture, with the mixer speed on low.
- In a large bowl add cake flour, all-purpose flour, oats, cornstarch, baking soda, salt and cinnamon and whisk until combined.
- Slowly add the dry mix into the sugar mixture, mix on low speed.
- Add in the chocolate caramel, pretzels, and candy canes, mix on low until combined.
- Cover the dough with plastic wrap and chill dough for 15-20 minutes.
- Using a large cookie scoop, create the dough into large balls and place on the parchment or silicone mat covered baking sheet.
- If you have a scale, have the dough balls be from 3.5 ounces – 4.0 ounces.
- In a small bowl add the crushed candy canes and crushed pretzels, toss to combine.
- Lightly press on top of the dough ball into the crushed candy cane bits, using your hands to flatten slightly.
- Place only up to 5 cookies on one large cookie sheet.
- Bake for 9-11 minutes or until golden brown on the top.
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