Does the fact that I could (and sometimes do) make cookies everyday of the week mean I have a problem?
This cookie recipe I’m sharing today is just another one I am in love with. I’ve had this recipe marked for months in one of my MANY recipe books, and finally got around to making them. They are just ridiculously good! Crunchy and chewy and just a hint of peppermint . . .oh my!
In case you’re wondering about the peppermint, let me just tell you it’s a must! I made some without the peppermint extract added to the white chocolate and then I added the peppermint extract and finished dipping the rest of the cookies. We did a little taste test amongst ourselves and we all agreed that the peppermint extract is a must! It’s not too overpowering and just gives the cookies that cool, minty “frostbite” taste, hence the name Crunchy Frostbite Cookies. I took a plate to my friend that I visit teach, and she also voted for the peppermint.
One more thing, this cookie dough is so, so, sooo good. I kind of couldn’t stop eating it (which really is nothing knew when it comes to cookie dough), so If you love cookie dough like I do, you’d better watch out because this stuff is just crazy yummy!
Trust me when I tell you that you need to make these cookies. They rock!
Crunchy Frostbite Cookies
- 2 cups all-purpose flour
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 cup shortening
- 3/4 cup granulated sugar
- 3/4 cup firmly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups uncooked regular oats
- 1 1/2 cups cornflakes cereal
- 12 ounces white chocolate baking squares , chopped
- 3 Tbsp. shortening
- 1/2 tsp. peppermint extract
Combine flour, baking soda, baking powder, and salt; stir well until blended.
Beat 1 cup shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla; beat well. Add flour mixture, mixing just until blended. Stir in oats and cornflakes.
Drop dough by heaping tablespoonfuls, 2" apart, onto lightly greased baking sheets; flatten slightly. Bake at 325° for 12 to 14 minutes. Cool slightly on baking sheets. Transfer cookies to wire racks to cool completely.
Microwave white chocolate and 3 Tbsp. shortening in a medium-size microwave-safe bowl at HIGH 1 minute or until white chocolate melts, stirring once. Stir in peppermint extract. Dip flat bottom of each cookie into melted white chocolate, letting excess drip back into bowl. Place dipped cookies, dipped side up, on wax paper; let stand 1 hour or until white chocolate sets.
Recipe Source: Southern Living Best Loved Cookies Cookbook