I love cookies. It doesn’t matter if they’re snickerdoodles or gingersnaps or chocolate chip, cookies are delectable. The recipe I’m sharing with you today is one I grew up baking. It was a close second to my mother’s Congo Bars. When I was in high school, my friends and I named this cookie “DCMCOCDSMBM” or “Double Chocolate Mint Chip Oatmeal Cookies Dipped in Sugar Made By Mom”. But I think you could just call these Mint Chocolate Oatmeal Cookies and be good to go.
|2 cups chocolate chips||1 tsp. mint extract|
|1/2 cup butter||2 cups oats|
|3/4 cup sugar||1 1/2 cups flour|
|2 eggs||2 tsp. baking powder|
|1/2 cup powdered sugar||1/4 tsp. salt|
Preheat oven to 350. Melt 1 cup chocolate chips. Stir until smooth, and set aside. In a large bowl, cream butter and sugar together until light and fluffy. Blend in the eggs, mint extract, and melted chocolate. In a separate bowl, stir together the oats, flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix to combine. Stir in the remaining chocolate chips.
Shape dough into 1 inch balls. Roll each ball in powdered sugar and place on an ungreased cookie sheet. Bake 10-12 minutes.
- If you don’t enjoy mint mixed with your chocolate, swap the mint for vanilla extract.
- Don’t be afraid to just use your hands to roll the cookie dough in powdered sugar. You’ll get a bit messy, but it’s quick and easy.
- These cookies are sturdy and great for taking to picnics or wherever dessert is required.