Shared by Ltlgranny.

Yield: about 6 1/2 dozen

1/2 cup (1 stick) butter, softened
1 cup granulated sugar
1 cup firmly packed brown 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

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.

Heat oven to 350 degrees F.

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.

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