Mint Chip Cookies

1 cup soft butter
½  cup vegetable oil
2 cups granulated sugar
2 eggs
1 teaspoon mint extract
A few drops green gel food coloring
3 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup mini chocolate chips
1 cup Andes Mints pieces

Cream butter, oil and sugar with an electric mixer on medium-high for 1 minute or until fluffy. Hand stir in eggs, mint extract and food coloring; don’t over-mix. Add dry ingredients all at once and mix until fully incorporated. Stir in chocolate chips and Andes Mint pieces. Add 2-3 Tablespoons more flour for high elevation. Scoop out approximately 24+ 2” balls of dough. Gently roll and flatten slightly.
(For a richer flavor and smoother texture refrigerate or freeze until ready to bake.)
Place on greased or parchment paper on an aluminum cookie sheet. Bake at 375 degrees for 10+ minutes.  Garnish with melted Andes Mints and mini chocolate chips, as desired.  Let set. Share!