Start by preheating the oven to 350 degrees F and grabbing your ingredients. You are going to want an electric mixer with a medium sized bowl and a 2 parchment lined baking sheets, one for the peppermint bark and one for baking the cookies
Start by making the bark! Grab your parchment lined baking sheet (or cutting board). Melt 1 cup of white chocolate, either on the stove in a double boiler or in the microwave in 30 second intervals, stirring between each one.
Once your chocolate has melted, pour this out on to the baking sheet and use the back of a spoon to even out. Sprinkle the crushed candy cane on top and stick in the fridge!
In your electric mixer bowl, combine the butter, cream cheese and sugars, mix well until creamed together. Next, add in the whole egg and the extra egg yolk.
In a separate bowl, combine the flour, baking powder, cornstarch, cinnamon, salt and baking powder and then gradually add this to the wet mixture on medium speed until well combined.
Fold in your oats.
Break apart your peppermint bark using your hands and then add to the electric mixer on medium speed which will continue to break the pieces up smaller.
Scoop out 2 tbsp sized balls of cookie dough and put 8-10 evenly on your baking tray. The cookie dough will spread slightly while baking, if you have a cookie shaper I would recommend using this! Or the mouth of a wide glass.
Bake for 10-11 minutes. Remove from oven; allow these to cool completely and enjoy!
