2 sticks butter
1 cup dark brown sugar
1/3 cup granulated sugar
1 large egg
2tsp. vanilla extract
1/2tsp. baking soda
1/2tsp. salt
1 3/4 cups all purpose flour
1 cup old fashioned rolled oats
1 cup grated coconut
1 1/4 cups coarsely chopped pecans
1 1/2 cups Andes Peppermint Crunch Baking Chips
Yields 30 3" cookies
Bake at 300 for 12-15 minutes
Cream butter and sugar in one bowl then mix dry ingredients in another bowl including oats and coconut.
With eclectic mixer add the two together.
Stir in nuts and chips by hand!
