Holiday Glow Peppermint Twist (Print Version)

Festive peppermint and cinnamon blend with oats and raisins for a warm winter treat.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1/2 tsp salt
04 - 1 1/2 tsp ground cinnamon
05 - 1/4 tsp ground nutmeg
06 - 3 cups old-fashioned rolled oats

→ Wet Ingredients

07 - 1 cup unsalted butter, softened
08 - 1 cup light brown sugar, packed
09 - 1/2 cup granulated sugar
10 - 2 large eggs
11 - 1 1/2 tsp pure peppermint extract
12 - 1 tsp vanilla extract

→ Add-Ins

13 - 1 cup raisins
14 - 1/2 cup crushed peppermint candies (e.g., candy canes)
15 - 1/2 cup white chocolate chips (optional)

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and oats. Set aside.
03 - In a large bowl, beat softened butter with brown and granulated sugars until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in peppermint and vanilla extracts.
05 - Gradually mix dry ingredients into wet mixture until just combined.
06 - Gently fold in raisins, crushed peppermint candies, and white chocolate chips if using.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10 to 12 minutes or until edges turn golden and centers are set.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • That cool peppermint flavor cuts through the richness in a way that makes you reach for another cookie without guilt.
  • The crushed candy canes add a delightful crunch that makes each bite feel a little more special than it probably should.
  • They're sturdy enough to ship, which makes them perfect for sending to people you can't see in person.
02 -
  • Don't skip the cooling time on the baking sheet; pulling them off too early will cause them to fall apart, and waiting too long makes them stick to the paper.
  • If your peppermint extract tastes harsh or medicinal after baking, you used too much; 1 1/2 tsp is the sweet spot where it's present but not overpowering.
03 -
  • Room temperature butter is everything—take it out of the fridge 30 minutes before you start, and test it by poking it with your finger; it should feel soft but still hold its shape.
  • Crush your candy canes in a sealed bag with a rolling pin or mallet so you get varied sizes instead of powder, which gives you both crunch and flavor distribution.

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