Andes Peppermint Crunch Chunkies
- 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
Adapted from cookinchemist.blogspot.com
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.