ANDES PEPPERMINT CRUNCH COOKIES

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Andes Peppermint Crunch Cookies image

I got the ingredients for these in an antique mason jar from a co-worker for Christmas along with a recipe - I changed the recipe a little - added some coconut - and loved them!!!

Provided by Kathleen Kulinski

Categories     Other Snacks

Time 35m

Number Of Ingredients 11

2 stick butter, softened
1 c dark brown sugar, packed
1/3 c granulated sugar
1 large egg
2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
1 3/4 c all-purpose flour
1 c old fashioned rolled oats
1 c sweetened grated coconut
1 1/2 c andes peppermint crunch baking chips

Steps:

  • 1. Preheat oven to 300 degrees.
  • 2. Using an electric mixer, cream the butter and sugars until fluffy - about 3 minutes.
  • 3. Beat in egg and vanilla extract.
  • 4. On low speed, add baking soda, salt and then flour. Mix completely.
  • 5. Stir in oats, coconut and 1 cup of baking chips.
  • 6. Measure out 2 tablespoons - form into a ball and place on lightly greased cookie sheet, 2 inches apart. Press lightly and sprinkle with some of the remaining chips. Bake for 20 minutes. Let cool on pan for 2 minutes, then remove to wire rack. these are also good drizzled with dark chocolate!!

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