CHOCOLATE-COVERED MINT COOKIES

1 cup butter, softened
1 box (4-serving size) chocolate instant pudding mix
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg, beaten with fork
1 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1 cup all-purpose flour
1/2 cup white whole-wheat flour
1 1/2 cups quick oats
1 cup Junior mints candies
1 cup (6-oz bag) semisweet chocolate chips

Preheat oven to 350 degrees.
Line cookie sheets with parchment paper; set aside.

In a medium mixing bowl, using an electric mixer on medium speed, beat softened butter with pudding mix; beat until light and fluffy.

Add both sugars to the butter mixture and continue beating on medium speed until well combined. Add the egg and vanilla to the mixture and mix well.

Add baking soda, salt, and cinnamon to the mixture; mix until incorporated.

Add the flours, 1/2 cup at a time, mixing after each addition until combined. Repeat the process with the oats.

Give the mixture a good stir with a wooden spoon or rubber spatula then gently stir in the candies and the chocolate chips.

Drop the dough by rounded teaspoonfuls onto the prepared baking sheets, only 12 per standard-sized baking sheet.

Bake cookies at 350 degrees for 10 to 12 minutes or until the edges are a golden brown.

Allow cookies to cool on the cookie sheets for 2 minutes before gently removing to a wire rack to cool completely.

Yield: Approximately 60 cookies.

Note: This is my version of a recipe in a Joanne Fluke novel.

Joanne Fluke promotional photo