Here's the recipe for my Yuletide (A.K.A. Peppermint Bark) Cookies in process. (For a Christmas version of this cookie, use red or green candy canes. For a Hanukkah version, use blue starlight mints.)
Cream the creamables. One stick of butter and one cup of white sugar. Easy peasy. In essence, this is an oatmeal sugar cookie recipe.
Combine the wet ingredients. Who could complain with an egg and some vanilla?
Add the wet ingredients to the creamables.
Combine the dry ingredients. Make sure you grind the oatmeal before you measure.
Add the dry ingredients to the combined creamables and wet ingredients. This dough tastes way better than regular sugar cookie dough. But I am the Oatmeal Cookie Guy...
Chill the dough for 20-30 minutes so that it's easy to roll out. I used chopsticks on either side of the dough to make sure I had a uniform 1/8" thickness. Cut out the cookies and bake. While the cookies are in the oven, shatter your candy canes and mints and place in a shallow bowl or on a plate.
To melt the chocolate chips, I used a really simple double boiler: a bowl sitting atop a pan with simmering water. Dip the cookies, top-sides down, into the chocolate. Then dip them into the candy pieces.
Place the chocolate-dipped, candy-adorned cookies back on the baking sheet and put in the fridge to harden up. These are sooo good. It's like eating a crunchy Thin Mint!