Andes Peppermint Crunch Chunkies

By eliorakiah

Ingredients

• 2 sticks unsalted butter, softened
• 1 c. brown sugar, packed
• 1/3 c. granulated sugar
• 1 lg. egg
• 2 tsp. vanilla
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1-3/4 c. all-purpose flour
• 1 c. old-fashioned oats
• 1 c. sweetened grated coconut
• 1-1/2 c. Andes Peppermint Crunch Baking Chips

Details

Servings 60
Adapted from cookinchemist.blogspot.com

Preparation

Step 1

Preheat the oven to 300 degrees F. Using an electric mixer, cream the butter and sugars 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, and Andes Peppermint Crunch Baking Chips.

Form approximately 1-Tbsp. worth of dough into a rounded ball. Place each ball of dough 2-inches apart on a prepared cookie sheet. Press down lightly. Sprinkle some of the remaining chips on top of each cookie if desired. Bake for 10-15 minutes or until just light brown on the edges. Do not overbake. Remove from cookie sheet and let cool on a wire rack.