Crushed Candy Cane Oatmeal Cookies

These delightful Crushed Candy Cane Oatmeal Cookies are perfect for ringing in the holiday season. With their chewy centers and delicate, crispy edges, they offer a delightful twist on the classic oatmeal cookie. A fusion of sweet brown sugar and creamy unsalted butter creates the ideal base, while the rolled oats give it that comforting heartiness we all love. The real magic, though, comes from the crushed candy canes sprinkled throughout, adding bursts of festive flavor and a cheerful pop of color. As you step into your kitchen, get ready to create something truly special. You’ll find joy in each step, from mixing to baking, and eventually indulging in these seasonal treats. They’re not just cookies; they’re a wonderful experience to share with friends and family. Let’s get to baking these scrumptious Crushed Candy Cane Oatmeal Cookies!

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Why This Recipe Works

Combining the rich flavor of oatmeal cookies with a festive twist, these Crushed Candy Cane Oatmeal Cookies perfectly balance sweetness and texture. The brown sugar contributes moisture that keeps the cookies tender, while the oats give a satisfying chewiness. You’ll love how the sugars mix with the peppermint pieces for a sweet, spicy surprise in each bite. And let’s not forget the contrast of textures—chewy inside complemented by a crispy edge. It all comes together deliciously, truly making this recipe a winner!

Why You’ll Love This Crushed Candy Cane Oatmeal Cookies

These cookies are visually stunning, with a bright splash of red and white that draws you in right away. As you take a bite, the delightful crunch from the pretzels and crushed candy canes creates a fun and festive experience. They’re just perfect for holiday gatherings or cozy winter nights. Every bite not only reminds you of the joy of the season but also warms your heart with nostalgia. Imagine sharing them with loved ones, creating smiles and memories that will last!

Ingredients

• 1 cup Cold Unsalted Butter, cut into slices
• 1 ¼ cups Brown Sugar
• ½ cup Granulated Sugar
• 2 Eggs, room temp
• 1 tsp Vanilla Extract
• 2 cups All Purpose Flour
• ½ cup Cake Flour
• 1 ½ cup Rolled Oats
• 1 teaspoon Cornstarch
• ¾ teaspoon Baking Soda
• ½ teaspoon Salt
• ½ teaspoon Cinnamon
• 1 cup Chocolate Caramel Baking Truffles, chopped
• 1 cup Pretzels, crushed into small bits
• 1 cup Crushed Candy Canes (½ for topping, ½ for dough)

Preparation Instructions

Preheat the Oven

To kick off your baking journey, preheat your oven to 410°F (210°C). This high temperature ensures that your cookies will rise perfectly and develop that golden brown edge we all adore.

Mix the Wet Ingredients

Grab your stand mixer and toss in the cold unsalted butter along with the brown and granulated sugar. Mix on low speed for a minute, then kick it up to medium speed until the mix turns light and fluffy—this should take about three minutes. Now, add those room temperature eggs and a splash of vanilla extract, keeping the mixer on low. It’s all coming together beautifully!

Combine the Dry Ingredients

In another large bowl, whisk together the all-purpose flour, cake flour, rolled oats, cornstarch, baking soda, salt, and cinnamon. Make sure everything is well combined; this step is important to get that perfect cookie texture.

Incorporate Dry Into Wet

Now, let’s combine the dry ingredients with those lovely wet ones in the stand mixer. Gradually add the dry mix to the wet ingredients, mixing on low speed until everything is just combined. You don’t want to overmix; a little lumpiness is okay!

Add Fun Mix-Ins

Here comes the fun part! Gently fold in the chopped chocolate caramel baking truffles, crushed pretzels, and half a cup of crushed candy canes. Mix on low, ensuring everything is evenly distributed. The excitement is building as you see how colorful and tasty your dough is becoming!

Chill the Dough

Wrap your cookie dough in plastic wrap and pop it in the refrigerator for about 15 to 20 minutes. Chilling helps to firm it up a tad, making it easier to handle when you’re ready to shape the cookies.

Shape the Cookies

Using a large cookie scoop, portion out the cookie dough into balls weighing somewhere between 3.5 to 4.0 ounces. Arrange these dough balls on a baking sheet lined with parchment paper or a silicone mat. Don’t crowd them—give them room to spread!

Add Topping

In a small bowl, mix together the remaining ½ cup of crushed candy canes and the crushed pretzels. Lightly press this mixture into the tops of your dough balls, then slightly flatten them. This will not only add crunch but also make them look extra festive.

Bake the Cookies

Space those dough balls about 5 inches apart on your cookie sheet, considering you may need to bake in batches. Bake in your preheated oven for 9 to 11 minutes or until the tops turn a lovely golden brown. The aroma wafting through your home? That’s just the start of the joy!

Cool and Enjoy

Once baked, let the cookies cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. The moment you take your first bite—pure bliss!

Serving Suggestions

Pair your festive Crushed Candy Cane Oatmeal Cookies with a steaming cup of hot cocoa or eggnog. It’s a cozy combo that brings together all the holiday spirit in one delicious experience. Plus, these cookies make excellent gifts! Just toss them in a decorative tin, and you’re set.

Tips for Success

• Ensure your butter is cold; it makes a big difference in the texture of your cookies.
• Chilling the dough is crucial—it helps prevent spreading as they bake.
• Remember to adjust the baking times depending on your oven. Each one is a little different!

Variations

If you want an extra minty flavor, swap the vanilla extract for peppermint extract. You can also add white chocolate chips to create a beautiful contrast of sweetness with the cookie base.

Storage Tips

For storing your cookies, keep them in an airtight container at room temperature for up to a week. If you want to save some for later, freeze unbaked dough balls. Just bake them straight from the freezer, adding an extra minute to the baking time.

FAQs

1. Can I use gluten-free flour?
Absolutely! A 1:1 gluten-free all-purpose flour blend works great.

2. How can I make these cookies vegan?
Swap out the butter for coconut oil and use flax eggs instead of regular eggs.

3. What can I use instead of crushed candy canes?
Consider using crushed peppermint snacks or even chocolate peppermint candies for tasty alternatives.

4. How do I store leftover cookies?
Storing them in an airtight container at room temperature keeps them fresh. You can also freeze them for happiness later on!

5. Can I add nuts to the recipe?
Definitely! Chopped pecans or walnuts would add a lovely crunch.

Baking these delightful Crushed Candy Cane Oatmeal Cookies not only fills your kitchen with a festive aroma but also creates sweet memories with loved ones. They’ll bring warmth to your holiday table, making every gathering a little sweeter. Enjoy each moment spent baking and sharing!

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