ANDES PEPPERMINT CRUNCH CHUNKIE COOKIES

ANDES PEPPERMINT CRUNCH CHUNKIE COOKIES image

Yield 4 dozen

Number Of Ingredients 12

2 sticks (1/2 lb.) butter softened
1 cup dark brown sugar
1/3 cup granulated sugar
1 large egg
2 tsp. Vanilla extract
1/2 tsp. baking soda
1/2 tsp. salt
1 3/4 cups all purpose flour
1 cup old fashioned rolled oats
1 cup sweetened grated coconut
1 1/4 cups coarsely chopped pecans
1 1/2 cups Andes Peppermint Crunch Baking Chips (buy 10 oz. package-there will be some left over for topping)

Steps:

Preheat oven to 300 degrees Using an electric mixer, cream the butter and brown sugar and granulated sugar until fluffy (about 3 min.) Beat in the egg and vanilla extract On low speed, add baking soda, salt, then flour Mix completely Stir in coconut, oats, pecans, and Andes Peppermint Crunch Baking Chips Measure out 2 Tbs. for large or 1 Tbs. for small cookies. Place round balls on lightly greased cookie sheet 2 inches apart. Press lightly, and then top with additional chips Bake for 20 minutes for large cookies or 14 minutes for small cookies. Do not overbake. They will get crunchy on the outside and remain soft in the inside. Remove from cookie sheet and let cool thoroughly. Yield approx. 50 small cookies.