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.