2012 (1)
Holiday Peppermint Crunch Cookies
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1 cup butter, softened
1 cup brown sugar, packed
⅓ cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups all-purpose flour
2 cups old fashioned rolled oats
1½ cups coconut
1 cup pecans, toasted and coarsely chopped
1 bag Andes Peppermint Crunch Baking Chips, divided
Preheat oven to 350°F. Using an electric mixer, cream the butter, brown sugar and granulated sugar until fluffy. Beat in eggs and vanilla extract. On low speed, add baking soda, baking powder, salt and flour. Mix completely. Stir in oats, coconut, pecans, and 1½ cups Andes Peppermint Crunch Baking Chips. Shape dough by tablespoonfuls into balls. Place two inches apart onto ungreased baking sheets. Press lightly. Sprinkle some of the remaining chips on top of each cookie. Bake for 10 to 12 minutes. Do not over bake. They will get crunchy on the outside but remain soft inside. Remove from cookie sheet and cool.
Yields: 5½ dozen cookies
Recipe provided by Shelly Ruybalid