Candy Cane White Chocolate Oatmeal Cookies

Weight Watchers® PointsPlus® 

Recipes Content


Happy New Year’s Eve!

If you are like me and staring at mountains of leftover candy canes, you likely at this point are brainstorming ways to use them up before they become a permanent fixture in your home. Personally I am likely to leave them out for at least the next 6 months if I can’t find a use for them, crossing my fingers that some random guest will have a soft spot for candy canes in April. True story. So instead I am finding ways to use them up, like these delicious cookies. Oatmeal, white chocolate, and crushed candy canes join forces to make one delicious cookie for under 100 calories. You could also use dark chocolate in place of the white chocolate depending on what you like.

Prep Time

Candy Cane White Chocolate Oatmeal Cookies

Prep Time: 
Cook Time: 
Total Time: 


  • 3/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup butter, softened
  • 1/4 cup applesauce
  • 1 U large egg
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup all-purpose flour
  • 1/2 cup wheat flour
  • 1 1/2 cup quick-cooking oats (not instant)
  • 1/4 cup peppermint candy or candy canes, crushed
  • 4 oz white chocolate chips

Nutritional Facts

Serving Size: 
1 cookie (24g)
Amount Per Serving
Calories 90
Calories from Fat 27
% Daily Value *
Total Fat 3g
Saturated Fat 1g
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Cholesterol 9mg
Sodium 39mg
Total Carbohydrate 15g
Dietary Fiber 1g
Sugars 8g
Protein 2g


  1. Preheat your oven to 375°F.
  2. Using a large bowl, cream the sugar, butter, brown sugar, and applesauce using an electric mixer or by hand.
  3. Then add the vanilla extract and egg and mix until well combined. Add the cinnamon, baking soda, salt and flours. Mix well.
  4. Fold in the oatmeal. Then when it seems like the dough can barely hold anything else, fold in 1/2 the candy cane and white chocolate. The dough will seem loose, but you will press it together when forming the cookies.
  5. Take the dough and roll about 36 1-inch balls. Place them 3 inches apart on a greased cookie sheet. Sprinkle remaining candy cane pieces on top of the cookies. Bake at 375° for 10-12 minutes, until the edges and bottom start to crisp.
† PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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36 servings 1 cookie (24g) 90 cal 15 g 3 g 2 g 1 g 1 g 9 g 39 g 8 g

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