I'm not going to waste time with preliminaries or entertain you with details from our trip to Disney World.
Not today, anyway.
Drop what you are doing and run to Wal-Mart and purchase these:
I might have bought two bags because I might be slightly obsessed with these Andes Peppermint Crunch baking chips.
Like I need a new obsession in my life.
I'm still obsessing over the window candle-lights that I can't find ANYWHERE because they're sold out EVERYWHERE and I'm not happy because only SOME of my windows have candles in them.
So I made myself cookies to help myself feel better. Stop judging me. We all self-medicate in one way or another.
So, I wouldn't even have known about these little peppermint chip jewels if a small group friend had not introduced me to my new little peppermint delights.
Thank goodness for small group friends.
And thank goodness for imaginary internet friends. It's because of you that I have someone to share this recipe with.
Make someone's month, and make these cookies for them. It's an unlikely, unusual, unexpected and even slightly odd combination of flavors that is to die for. Not to sound like a child of the '90s or anything.
Stop reading this and go pick up some of these peppermint crunch chips. And don't waste your time going anywhere but Wal-Mart, because that's the only place I could find them.
Oh, and serve them on a Christmas plate. Just don't cover up Santa.
Peppermint-White Chocolate Christmas Cookies
Adapted from Grandmama's Oatmeal Cookies
1 cup vegetable oil
1 cup brown sugar, packed
1 cup sugar
1 1/2 tsp vanilla
1 tsp salt
1 tsp baking soda
1 1/2 cups flour
2 cups quick-cooking oats
10 oz. bag Andes Peppermint Crunch Baking Chips
1 cup sweetened flaked coconut
1 cup white chocolate chips
In a mixer, blend the oil, both sugars, eggs and vanilla until combined. Add the salt, baking soda, flour and oats and mix until almost combined. Add the remaining ingredients and use a spatula to combine completely. Don't overmix, though, because you want the cookies to be tender.
Scoop onto baking sheets and bake on 350 degrees for 7-8 minutes. Do not overbake. Makes 34 cookies.