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Tuesday, March 1, 2016

Chewy Andes Mint Chocolate Chip Cookies

When I think of St. Patrick's day, green obviously comes to mind. And I'm a huge fan of no food coloring added as much as possible.  So when I'm coming up with a St. Patrick's day menu, I'm looking for things that are edible looking. No green pancakes, no green eggs and ham.  I have to be able to want to eat it when I look at it.  These Chewy Andes Mint Cookies are right up my alley of ok (green-ish, they really don't have a ton of green in them, just bits of Andes mint pieces) food to eat. Chocolate mint screams St. Patty's day to me. You? 

These also make a great holiday cookie around Christmas time too!

These cookies are seriously amazing! Just check out what's in them!

First is the blended oats.  Blending up the oatmeal gives you the chewiness that only oatmeal can add to a chocolate chip cookie, but with a smoother texture that makes for a pretty and irresistible cookie.   

The second thing that makes these different than your average chocolate chip cookie is the grated chocolate bar.  I can't even find words to explain it, but it makes these cookies exponentially better.  More chocolate in every bite is never a bad idea.  Just try it and you'll understand.  It also doesn't hurt that this makes one GIANT batch of cookies-perfect for gifting to neighbors, saving cookie dough for snitching, or storing baked cookies in the freezer for unexpected guests!

These cookies got rave reviews at both of our houses!  Santa or Mr. Leprechaun is sure to love them, too! 

Chewy Andes Mint Chocolate Chip Cookies

Printable Version

2 cups butter
2 cups granulated sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
4 ½ cups all-purpose flour
5 cups oatmeal, blended (measure before, then blend in blender until powder)
1 ¾ cups Andes mint pieces
1 ¾ cups dark chocolate chips
3 cups chopped nuts (pecans or walnuts, optional)
1  (6-8 ounce) chocolate bar, grated
Sea salt for sprinkling


I added ½ cup extra flour to the original recipe b/c we are at about 5,000 feet above sea level.  If you are below 5,000 feet you can probably get away with 4 cups of flour.


Preheat oven to 375 degrees. Line baking sheets with parchment, silicone baking mats or just on the cookie sheet (un-greased is fine).   

Cream butter and sugar on high in a mixer for 3 minutes, until light creamy. Add eggs and vanilla, mix one more minute. Measure 5 cups oats into a blender jar and blend until a fine flour.  Mix all soda, baking powder, salt, flour, blended oats together in a large mixing bowl. Add the dry mixture to the butter/sugar mixture. Mix together and add Andes mint pieces, chocolate chips, grated chocolate bar and nuts, mix until combined.

Make golf ball sized cookies place 2 inches apart. Bake in preheated 375 degree oven for about 6-8 minutes.   Let cool on a cookie sheet for 2 minutes and the on a wire rack until completely cool.  Store in an air-tight container. Freeze for longer lasting cookies. Makes 112 cookies.

Recipe Source:

Slightly adapted from a recipe from our grandma and mom - added Andes mint pieces, ½ cup flour, and sea salt. Originally posted on Eigtheen25.

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