Crushed Candy Cane Oatmeal Cookies
Crushed candy cane oatmeal cookies are delightful treats that combine the classic flavor of oatmeal cookies with a festive twist.
Servings: 12 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.