Andes Peppermint Crunch Chunkies

Recipe by coconutcream
READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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