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The Best Ever Peppermint Coconut Pecan Oatmeal Cookies

Peppermint Coconut Pecan Oatmeal cookie
The recipe for these cookies used to be on the back of Andes Peppermint Crunch Baking Chips, which can be really hard to find these days. This is one of my absolute favorite cookie recipes! The four flavors of peppermint, coconut, pecans, and oatmeal blend together very well!
Liberty Brammer at B4andAfters.com
Prep Time 1 hour
Cook Time 50 minutes
Additional Time 1 hour
Total Time 2 hours 50 minutes
Serving Size 36

Ingredients

  • 2 sticks unsalted butter
  • 1 c. packed dark brown sugar
  • 1/3 c. white sugar
  • 1 large egg
  • 2 tsp. vanilla
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 3/4 c. flour
  • 1 c. old fashioned rolled oats
  • 1 c. shredded coconut
  • 1 1/2 c. chopped pecans
  • 1 1/2 c. peppermint pieces like chopped Hershey kisses, Andes Peppermint Crunch baking chips, or Ghirardelli peppermint baking chips.

Instructions

  • Preheat oven to 300 degrees.
  • Cream butter and sugars at room temperature with mixer until fluffy, about 3 minutes.
  • Beat in egg and vanilla.
  • Add baking soda, salt, then flour, mixing completely.
  • Stir in oats, coconut, pecans, and peppermint chips.
  • Make small or large balls depending on which size cookies you want.
  • Press lightly on greased cookie sheet or silicone baking mat. Press more peppermint chips on top, or use Pecans, or both.
  • Bake for 12-20 minutes depending on the size of the cookies.
  • Don't overbake.

Notes

This recipe doubles easily. The coconut adds such a nice texture.