I always hesitate to share about my spazzy baking style because of a (very nasty, accusatory) email I once received that called me arrogant for revealing I’m a haphazard, fly by the seat of my pants sort of baker. I worried that more of you felt that way about me and it made me feel just awful. Please know that I am NOT encouraging other people to adopt my madness nor do I look down on people who use recipes. Nonetheless, the pure truth is that I almost never refer to a recipe. I adore cooking and baking, but I need a lot of freedom, apparently.
So, when I was asked to bring a dessert to a Christmas party this past weekend, I truly had no idea what I was doing until about three hours before it started. I really didn’t even know what I was making when I started creaming butter and sugar, but I figured it’d probably turn out. And turn out they did! These minty, buttery cookies are a welcome treat amid all the holiday treats. They are simple, with familiar flavors, yet the colors and peppermint crunch make them an appropriate Christmas snack or dessert.
- ½ cup butter or margarine
- ½ cup vegetable oil (olive, canola, vegetable, sunflower-- use your fave)
- 1½ cups white sugar
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons peppermint extract
- 2½ cups all-purpose flour
- 12 oz. white chocolate chips
- 4 candy canes, crushed
- Preheat oven to 350.
- Cream butter, oil, and sugar.
- Mix in egg, baking soda, salt, and peppermint extract.
- Gradually add flour and mix until incorporated.
- Stir in chocolate chips.
- Use cookie scoop or spoon to drop rounded spoonfuls onto cookie sheets.
- Use your fingers to grab a pinch of crushed candy cane and press on the top of each dough blob.
- Bake a total of 8 minutes-- four on a lower rack followed by four on a higher rack.