My Nannie found this recipe last year- and it ROCKS! Check it out- it's sure not to disappoint.
Andes Peppermint Crunch CookiesINGREDIENTS:
2 sticks unsalted butter, softened
1 cup packed (dark) brown sugar
1/3 cup sugar
1 lg egg
2 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cup all-purpose flour
1 cup rolled oats
1 cup sweetened, grated coconut
1 1/4 cups chopped pecans (I've omitted these before and they are still good!)
1 1/2 cups Andes Peppermint Crunch baking chips (save the rest- you'll need 'em)
Preheat oven to 300 degrees.
Cream butter & sugars until fluffy. (at least 3 minutes- this is why a KitchenAid rocks!)
Beat in egg, vanilla, baking soda, salt & then flour on a low speed.
Mix completely. Stir in oats, coconut, pecans & baking chips.
Measure out 1 tbsp and round into a ball. Play on a lightly greased cookie sheet at least 1 1/2 inches apart. Press lightly and sprinkle remaining peppermint chips on top of each cookie.
Bake 12-15 minutes- Do not overbake! They'll be crunchy on the outside but still pretty soft inside.
This should make 50-60 cookies.
*I found the Ande's Peppermint Baking Chips at Aldi's and at Super Target. They were $1.89/bag at the Tulsa Aldi's.
* Sprinkling the extra chips on top really does make a difference- don't skip this step!
* This recipe is on the back of the chips bag! :)
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