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Andes Peppermint Crunch Chunkies




What you need:

2 sticks (1/2 Lb.) unsalted butter, softened
1 cup 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 (we left these out)
1 1/4 cups coarsely chopped pecans, toasted (we left these out)
1 1/2 cups Andes® Peppermint Crunch Baking Chips

How to make them:



Preheat oven to 300° F.

Using an electric mixer, cream the butter, brown sugar and granulated sugar 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, pecans, and Andes® Peppermint Crunch Baking Chips.

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.

Makes: 30 – 3″ or 60 – 1 1/2″ cookies.