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Monday, December 1, 2008

Andes Peppermint Crunch Chunkies

This is another cookie that I included in the goodie box to San Antonio. It is from the back of the Peppermint Crunch baking chips bag.


Andes Peppermint Crunch Chunkies

2 sticks unsalted butter, softened
1 cup brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 tsp vanilla
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 (I left this out)
1 1/4 cup coarsely chopped pecans
1 1/2 cups Andes Peppermint Crunch Baking Chips

Preheat oven to 300. Using an electric mixer, cream the butter, brown sugar and granulated sugar until fluffy (about 3 minutes). Beat in egg and vanilla. On low speed, add baking soda, salt and then flour. Mix completely. Stir in oats, coconut, pecans and peppermint chips. Measure out 2 Tbs for large or 1 Tbs for small cookies (I used medium scoop). Place dough two inches apart on cookie sheet. Bake for 20 minutes for large cookies and 12-15 minutes for small. They will be crunchy on the outside but remain soft on the inside.

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