Categories: Cookies
Ingredients
- 2 cups all-purpose flour
- 1 cup quick-cooking or old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 21/2 sticks unsalted butter (10 ounces), at room temperature
- 1/2 cup brown sugar
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 tablespoon pure vanilla extract
- 2 oz. semisweet chocolate chips, melted and slightly cooled
- 11/2 cups white chocolate chips
- 1 cup crushed candy canes
Directions
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Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
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In a medium bowl, mix the flour with the oats, baking powder, baking soda and salt.
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Beat the butter and both sugars at medium speed until creamy. Add the egg followed by egg yolk and vanilla, beating well between additions and scraping down the side of the bowl as necessary.
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Melt the semisweet chocolate chips and add to wet mixture, mixing until thoroughly incorporated.
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Slowly beat in the dry ingredient mixture, then fold the white chocolate chips into the batter.
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Using clean hands, roll mounds of cookie dough into balls about 1 inch in diameter. Roll the cookie dough balls in the crushed candy canes, coating the entire ball. Place coated cookie dough balls onto the baking sheets, 12 balls to a sheet.
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Bake 12-15 minutes, until crackling forms. Let the cookies cool on the baking sheets, then transfer them to a rack to cool completely