ANDRES PEPPERMINT CRUNCH CHUNKIES

ANDRES PEPPERMINT CRUNCH CHUNKIES image

Yield 6 dozen

Number Of Ingredients 12

2 sticks unsalted butter; softened
1 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon 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, toasted
1 1/2 cups Andes Peppermint Crunch Baking Chips

Steps:

Preheat oven to 300 degrees F. Using an electric mixer, cream the butter, brown sugar and granulated sugar until fluffy (about 3 minutes.) Beat in egg and vanilla extract. On low speed, add baking soda, salt and then flour. Mix completely. Stir in oats, coconut, pecans, and Andes Peppermint Crunch Crunch Baking Chips. Measure out 2 tablespoons for large or 1 tablesppon for small cookies. Place round balls on lightly greased cookie sheets two inches apart. Press lightly. Sprinkle some of the remaining chips on top of each cookie. Bake for 20 minutes for large cookies or 12-15 mins for small cookies. Do not over bake. They get crunchy on the outside but remain soft inside. Remove from cookie sheet and let cool.

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