I have made these cookies for last few years and they are by far my favorite Christmas cookie. I don't know why we don't enjoy peppermint all year long but it seems to be that we only enjoy it during Christmas. I should start some sort of movement. I may with these cookies.
The recipe is taken from Andes website. I personally leave out the pecans and I don't always have coconut on hand so sometimes I leave that out too. The batter will be very thick. The dough freeze very well. I make them into dough balls and flash freeze them. One other thing, sometimes the Andes Peppermint baking chips are hard to find. They most likely will be at your local grocery store but I have a hard time finding them at the super stores.
Andes Peppermint Crunch Chunkies
Ingredients: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.
Yield:30 - 3" or 60 - 1 1/2" cookies.