Just like snowflakes, no two cookies look the same.
At least in my kitchen.
I think I have reached the end of my holiday baking. Treats have been mailed, taken to potlucks, brought to the office, and given to friends. I will take some to my neighbor and pack a big tin in my suitcase. By New Year's, all treats need to be eaten or given away. Beginning in early January we have our annual wellness challenge and I will be on board, getting into "Greece" shape.....but until then, bring on the peppermint, chocolate, coconut, pecans and all other ingredients of deliciousness.
Peppermint Snowflakes are flat and a crispy. Once they have cooled, flip them over and "paint" the bottom with peppermint white chocolate and sprinkles. Innocent and unassuming on top and awesome on the bottom.
2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter/margarine
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups uncooked regular oats
1 1/2 cups cornflakes
White Chocolate Peppermint "Paint"
3 cups white chocolate chips
3 tablespoons oil
3/4 teaspoon peppermint extract
(optional) sparkly Christmas sprinkles
Combine flour, baking soda, baking powder and salt, stir until blended. This being Colorado, I added 2 tablespoons more flour to the mix after baking the first few cookies.
Beat butter/margarine at medium speak until creamy; gradually add sugars, beating well. Add eggs and vanilla; beat well. Add flour, mixing until blended. Stir in oats and cornflakes. Drop dough by heaping tablespoons onto a silicone bake mat. These spread quite a bit, so give yourself room or they will bake together. Bake 12 to 14 minutes. Cool slightly then transfer to wire racks to cool completely.
Lay out wax paper on the counter. Flip cookies over on wax paper.
I did my white chocolate "bottoming" in batches. Per batch, melt 1 cup of white chocolate chips and 1 tablespoon oil, using low heat in the microwave. Stir until smooth. Once you remove it from the microwave, add 1/4 teaspoon pure peppermint extract and stir. Spoon white chocolate onto the bottoms of the cookies and "paint" to cover the bottom. Add sprinkles for festive cheer. Once the cookies and the chocolate have cooled, store in an airtight container. Makes 3-4 dozen.
Adapted from the Southern Living Big Book of Christmas