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Andes Peppermint Crunch Chunkies
These Cookies Were Made by Rachael for the Cookie Party Exchange!
What you need:
2 sticks unsalted butter, softened
1 cup dark brown sugar, packed
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 flaked coconut
1 1⁄4 cups coarsely chopped pecans
1 1/2 cups Andes Peppermint Crunch Baking Chips
What you need to do:
Preheat oven to 300° F.
Cream the butter, brown sugar and granulated sugar until fluffy (about 3 minutes). Beat in egg and vanilla extract.
Add baking soda, salt and then flour. Mix completely.
Stir in oats, coconut, 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 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.
Yield: 30 – 3″ or 60 – 1 1/2″ cookies.