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From the soon to be released Breakfast--a self help book. . .

Chocolate chip peppermint crunch cookies

1 cup butter
1 cup butter flavored Crisco
2 cups white sugar
2 cups brown sugar
4 eggs

4 cups flour
5 cups quick oatmeal
2 tsp. baking powder
2 tsp. baking soda
2 tsp. salt

2 cups dark chocolate chips
2 cups semi-sweet chocolate chips
1 pkg. Andes peppermint crunch baking chips

Preheat oven to 375 degrees.  In a mixing bowl, combine softened butter and Crisco.  Add sugars and beat until well blended.  Add eggs one at a time and allow to blend slowly while preparing the dry ingredients.

In a large container, combine the dry ingredients in this manner:  one cup oatmeal, one cup flour.  Blend until oatmeal is coated.  One cup oatmeal, one cup flour, one cup oatmeal, 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. salt.  Combine until well mixed.  1 cup oatmeal, 1 cup flour.  Blend until oatmeal is coated.  1 cup oatmeal, 1 cup flour, 1 tsp. soda, 1 tsp. baking powder, 1 tsp. salt.  combine until well mixed.  Add liquid ingredients to dry ingredients and stir until well combined.  Add chocolate and peppermint chips until well integrated.  Using a small ice cream scoop, place on ungreased cookie sheets.  Bake for 8-9 minutes until desired doneness.  Allow to cool for 1 minute and then remove to cooling area.  Makes 8+ dozen small cookies!