Andes Peppermint Crunch Cookies

I know we're all probaby still reeling from the sugar overload of the holidays. But these are cookies that are now going to be added to our holiday repertoire. I made these to counteract all the salty appetizers we had on New Year's Eve. I had gotten the peppermint baking chips on a whim and decided to try the recipe on the back. My husband was a little leery at first (I seem to say that a lot on here....he really is complimentary of my cooking) but said many, many times that they were REALLY good. They had the perfect softy and chewy texture because of the coconut (which I was worried would overbear the flavor and it really just adds awesome texture) in them and have a nice flavor combination with the white chocolate and slight peppermint flavor.

Andes Peppermint Crunch Cookies from back of Andes Peppermint Chip bag

2 sticks (1/2 Lb.) unsalted butter, softened

1 cup dark 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

1 1/4 cups coarsely chopped pecans, toasted

1 1/2 cups Andes® Peppermint Crunch Baking Chips

Directions:

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. Measure out 2 Tbs. for large or 1 Tbs. for small cookies. 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.

Tips: The directions are a little bit specific but I followed them exactly and they turned out perfect!