Andes Peppermint Crunch Candies

A few reasons why I'm sharing this.  One is that I make these cookies every year.  Another is my friend is looking for cookie recipes but the website I originally found this on took it down.  Hopefully, sharing it here can help others discover this recipe.  It's a great recipe using Andes Peppermint Crunch chips.  You can use their creme de Menth chips, but I like the peppermint.  It's a great take on an oatmeal cookie.  The coconut adds another dimension to it.  Finally, it makes plenty so it's a perfect cookie exchange cookie.

Andes Peppermint Crunch Cookies

2 sticks of 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 grated coconut

1 1/4 cups coarsely chopped pecans, toasted  (optional...I never use)

1 1/2 cups Andes Peppermint Crunch Baking Chips

Preheat oven to 300 degrees.

Cream butter and sugars until fluffy (about 3 mins)

Beat in egg and vanilla extract.

On low speed, add baking soda, salt, and then flour.  Mix completely.

Stir in oats, coconut, pecans (op), and Andes Peppermint Crunch Baking chips

Measure out 2 TBS for large cookies or 1TBS for small cookies.  Place round balls on lightly greased cookie sheet two inches apart.  

Bake for 20 minutes for large cookies or 12-15 minutes for small cookies.  Do not over bake.  Enjoy!