I'm planning to make chocolate-dipped peppermint patties to give as a gift. I've sifted through various recipes on the 'net (I think I've settled on the one linked below) and found that for all their differences, they all call for peppermint extract. I'm pretty sure that the strong, "cool" mint flavor characteristic of, say, York patties and Junior Mints can only be achieved with peppermint oil, an ingredient I haven't used. Can anyone offer any advice on using the oil in a recipe, other than to go by drops? Any ballpark conversion estimates for drops of oil to teaspoons of extract?