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.
