Amy Jean’s Kitchen: Kitchen Sink Holiday Cookies (Tasty Ultimate)

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I’m going to be honest with y’all….I wasn’t a huge fan of these

cookies, however that was definitely because of my odd dislike of

mint and not the cookies themselves. If you

are a mint fan or know someone who is

then these cookies are 1000% perfect for you. They are super

Christmas-y both in how they look and taste and when I brought

them to Christmas dinner last year they were gone before everyone

even finished eating the main course. 

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Ingredients:

1 ½ cups all-purpose flour

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp kosher salt

¾ cup (1 ½ sticks) unsalted butter, at room temperature

¾ cup granulated sugar

¾ cup packed light brown sugar

2 large eggs

2 tsp vanilla extract 

¾ – 1 tsp peppermint extract 

1 cup rolled oats

2 cup chopped chocolate-covered

mint thins, such as Andes

¾ cup sweetened shredded coconut

¾ cup broken pretzel sticks

½ cup white chocolate chips

½ cup mixed red and green candy-coated

milk chocolate candies, such as M&M’s

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Steps:

1.) Preheat the oven to 350 degrees F. Line two

baking sheets with parchment paper.

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2.) Whisk together the flour, baking powder, baking

soda, and salt in a large bowl.

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3.) In a separate large bowl, using a handheld mixer, beat

together the butter and both sugars on medium speed

until smooth and fluffy, about 2 minutes. With the mixer on

medium speed, add the eggs one at a time, making sure

each is incorporated before adding the next. Beat in

the vanilla and peppermint extracts. 

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4.) Add the flour mixture, followed by the oats, mint

things, coconut, pretzels, chocolate chips, and milk chocolate

candies and stir with a rubber spatula until

everything is combined evenly.

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5.) Using a 1 ½ ounce ice cream scoop or two tablespoons, portion

and roll the dough into 24 balls. Arrange 8 balls on each prepared

baking sheet, spacing them 2 inches apart. Press on the balls

to flatten them slightly. Bake the cookies one sheet at a time, turning

the baking sheet halfway through, until golden brown

and set, about minutes total. 

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6.) Let the cookies cool on the baking sheet for 1 minute, then

transfer to a wire rack to cool for 20 minutes more before

serving. Repeat to bake the remaining 8 dough balls.

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