Andes Peppermint Crunch Cookies

1/2  lb.		Unsalted Butter-Softened
1  cup		Brown Sugar, Packed
1/3  cup		Granulated Sugar
1		Large Egg
2  teaspoons		Vanilla Extract
1/2  teaspoon		Baking Soda
1/2  teaspoon		Salt
1-3/4  cups		All-Purpose Flour
1  cup		Old Fashioned Oats
1  cup		Sweetened Coconut
1-1/4  cups		Coarsely Chopped Pecans, Toasted
1-1/2  cups		Andes Peppermint Crunch Baking Chips

Tip: For nutritional information on all the ingredients in Andes Peppermint Crunch Cookies just click on each ingredient name. Then adjust the serving size for any Andes Peppermint Crunch Cookies ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 300 degrees F.
Soften butter.

Using an electric mixer, cream the butter, brown sugar and granulated sugar until fluffy (about 3 minutes).

Beat in egg and vanilla extract.

On low speed, add baking soda, salt and then flour. Mix completely.

Stir in oats, coconut, pecans, and Andes® Peppermint Crunch Baking Chips.

Measure out 2 Tbs. for large or 1 Tbs. for small cookies. Place round balls on lightly greased cookie sheets two inches apart. Press lightly.

Sprinkle some of the remaining chips on top of each cookie.

Bake for 20 minutes for large cookies or 12-15 mins. for small cookies Do not over bake.

They get crunchy on the outside but remain soft inside. Remove from cookie sheet and let cool.