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 hourhour
Cook Time 50 minutesminutes
Additional Time 1 hourhour
Total Time 2 hourshours50 minutesminutes
Serving Size 36
Ingredients
2sticks unsalted butter
1c.packed dark brown sugar
1/3c.white sugar
1large egg
2tsp.vanilla
1/2tsp.baking soda
1/2tsp.salt
1 3/4c.flour
1c.old fashioned rolled oats
1c.shredded coconut
1 1/2c.chopped pecans
1 1/2c.peppermint pieceslike 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.