Recipe by coconutcream
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?
Top Review by scbuckeye59
These were awesome! I wound up dumping the whole bag of peppermint chips into the batter, before I realized it said to save some for the tops. Didn't hurt! For easier cleanup, etc., I'd suggest lining your baking sheets with parchment paper. I did, and they did beautifully. No, sticking, and clean-up was a breeze! A definite keeper.
- 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)
Directions See How It's Made
- 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.