INGREDIENTS

  • 1 cup unsalted butter , softened
  • 1 cup dark brown sugar , packed
  • 1/3 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups all-purpose flour
  • 1 cup old fashioned oats
  • 1 cup sweetened flaked coconut
  • 1 1/4 cups coarsely chopped pecans
  • 1 1/2 cups Andes peppermint crunch baking chips

DIRECTIONS

  1. Preheat oven to 300°F.
  2. Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes).
  3. Beat in egg and vanilla extract.
  4. On low speed, add baking soda, salt, and then flour.
  5. Mix completely.
  6. Stir in oats, coconut, pecans, and Andes peppermint chips.
  7. Measure out 2 tbs for large or 1 tbs for small cookies.
  8. Place round balls on lightly greased cookie sheet two inches apart. Press lightly.
  9. Sprinkle some of the remaining peppermint chips on top of each cookies.
  10. Bake for 20 minutes for large cookies or 12-15 minutes for small cookies. DO NOT OVER BAKE.
  11. They get crunchy on the outside but remain soft inside.
  12. Remove from cookie sheet and let cool.