8tablespoonsunsalted butterat room temperature (4 oz)
¾cupSpeculoos cookie butteror nut butter of your choice
1cuppacked brown sugar(7.5 oz)
1largeegg(pastuerized, if you can find them)
1teaspoonvanilla extract
1 ¼cupsall-purpose flour(5.5 oz)
½cuprolled oats(not instant or quick cooking)
½teaspoonbaking soda
½teaspoonbaking powder
¼teaspoonsalt
1cuppeppermint chipsor broken candy canes or hard peppermint candies
Instructions
Heat oven to 350 degrees F. Line 2 cookie sheets with silicone baking mats or parchment paper and set aside.
Cream together butter, cookie butter and brown sugar until light and fluffy. Add in egg and vanilla extract. Mix well all together.
In a large bowl whisk together flour, oats, baking soda, baking powder and salt. Add dry ingredients to the creamed mixture. Stir in peppermint white chocolate chips.
Scoop balls of dough 0.8 ounces (just under 2 Tablespoons) each onto prepared cookie sheets
Bake cookies for 10-11 minutes, or until edges are crisp and the center is barely set.
Remove pans from oven and allow cookies to finish baking as they cool on the cookie sheets.