Categories: Cookies
Ingredients
- 1 cup salted butter, softened
- 1 small package chocolate instant pudding mix (not sugar free)
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 cups quick rolled oats
- 1 cup chocolate-covered mints
- 1 cup semi-sweet chocolate chips
Directions
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Preheat oven to 350°F, rack in the middle position.
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In a medium bowl and using an electric mixer, on MEDIUM SPEED, beat the softened butter with the dry chocolate pudding mix. Beat until the mixture is light and fluffy.
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Add the white sugar and the brown sugar. Continue to beat on MEDIUM speed until the contents are well-mixed.
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Add the egg and the vanilla. Mix well.
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Add the baking soda, salt, and cinnamon. Mix until they are well incorporated.
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Add the flour in half-cup increments, mixing after each addition.
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Add the rolled oats in half-cup increments, mixing after each addition.
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Remove the bowl from the mixer and give it a final stir by hand. You will finish the rest of this recipe by hand.
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Stir in the chocolate-covered mints by hand, being careful not to over-stir and crush them.
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Add the semi-sweet chocolate chips and stir them in. Again, stir lightly so that you don’t crush the mints.
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Prepare your cookie sheets by lining them with parchment paper, or spraying lightly with Pam or another non-stick cooking spray.
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Drop, by rounded teaspoons, no more than 12 cookies to a standard-sized sheet. You can also use a 2-teaspoon size scooper if you wish.
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Bake the Chocolate-Covered int Cookes at 350°F for 10 to 12 minutes or until the edges are golden brown.
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Cool the cookies for 2 minutes on the cookie sheet, and then remove them to a wrie rack to complete cooling.