Tuesday, January 3, 2012

Peppermint Crunch Cookies

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!

1 comment:

MooMama said...

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Kari (MooMama)