1/2 c. butter, softened
1 c. granulated sugar
1 c. firmly packed brown sugar
2 eggs
1 tsp. vanilla
3 c. old fashioned oats
1 c. unbleached bread flour
1/2 c. whole wheat flour
1 tsp. baking soda
1 tsp. salt
2 boxes Andes chocolate mints

In large bowl, beat together butter and sugars until light and fluffy. Blend in eggs and vanilla. Add remaining ingredients, except mints; mix well. Shape dough into 2 (12") long rolls; wrap in wax paper. Freeze several hours or overnight.

Heat oven to 350 degrees. Cut each roll into 1/4" thick slices; bake on ungreased cookie sheet 8 to 10 minutes or until lightly browned. Immediately after removing from oven, place 1/2 Andes mint on each cookie. Spread the melted mint over entire top of cookie. Remove from sheet and cool on wire racks. Makes about 6 1/2 dozen cookies.