Andes Mint Oatmeal Cookies

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 cup firmly packed sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3 cups old fashioned oats
• 1 cup unbleached bread flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 boxes Andes chocolate mints

1. In large bowl, beat together butter and sugars until light and fluffy. Blend in eggs and vanilla extract. Add remaining ingredients, except mints; mix well. Shape dough into two 12-inch long rolls; wrap in wax paper. Freeze several hours or overnight.
2. Heat oven to 350 degrees F.
3. Cut each roll into 1/4-inch thick slices. Bake on ungreased cookie sheets for 8 to 10 minutes or until lightly browned. Immediately after removing from oven, place 1/2 Andes mint on each cookie. Spread melted mint over entire top of cookie. Remove from sheet; cool on wire racks.

butter, sugar, sugar, eggs, vanilla, oats, unbleached bread flour, whole wheat flour, baking soda, salt, andes chocolate

Taken from www.epicurious.com/recipes/member/views/andes-mint-oatmeal-cookies-1233051 (may not work)