Prep 25 mins
Cook 15 mins
I got this recipe from a bag of Andes new peppermint crunch baking chips. The flavor is fabulous, but for some reason, when I baked them, they wouldn't bake through and I had to scrape them off the cookie sheets. They ended up being tasty, slightly chewy blobs... Perhaps someone will be brave enough to try this or to help me figure out how to fix the recipe?
- 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 flour
- 1 cup old fashioned oats
- 1 cup sweetened flaked coconut
- 1 1⁄2 cups Andes mint baking chips
- 1 1⁄4 cups coarsely chopped pecans (optional)
- Preheat oven to 300 degrees 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 and salt, and then flour. Mix completely.
- Stir in oats, coconut, pecans, and Andes baking chips.
- Measure out 2 tablespoons for large or 1 tablespoons for small cookies. Place on lightly greased cookie sheet two inches apart. Press lightly with a fork so they are about 1/4 thick (like peanut butter cookies).
- Sprinkle some of the remaining chips (from the 10 oz. bag) on top of each cookie.
- Bake for 20 minutes for large cookies or 12-15 minutes for small. Do not overbake.
These are yummy!
Hubby made these and since he isn't a coconut fan he replaced the cup of coconut with a cup of white chocolate chips. I took them to work with other holiday treats and my boss and coworker LOVED these the best!!!
For this recipe I used light brown sugar instead of the dark & walnuts for the pecans. This has to be the BEST cookie I've ever eaten, not kidding. The falimy LOVED these. Can't wait to make more. It's a keeper for sure!!!