garnish with crushed candy canes or peppermint candies
In a heavy bottomed saucepan, melt the butter. Add sugar, milk, and cocoa. Bring the mixture to a boil, and let boil 2 minutes. Remove from heat.
Stir in espresso powder, oatmeal, vanilla, and peppermint extract. Stir to combine. Drop by large spoonfuls onto silpats or aluminum foil or use a cookie dough scoop to form mounds. Garnish with crushed peppermint candies. Allow cookies to cool.
Makes about 20 large candy cookies
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