2 sticks unsalted butter, softened
1 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cup all purpose flour
1 cup old fashioned rolled oats
1 cup sweetened grated coconuts
1 1/2 cups Andes Peppermint Crunch Baking Chips - will use whole bag
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 extract. On low speed, add baking soda, salt, and then flour. Mix completely. Stir in oats, coconut, and baking chips.
Measure out 2 tbsp balls (using medium scoop). Place round balls on lightly greased cookie sheet 2" apart. Press lightly. Sprinkle remaining chips on each cookie. Bake for 20 minutes. Do not overbake. Remove from cookie sheet and let cool
Yield: 30 - 3" cookies
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This is by far one of my favorite recipes for Christmas cookies. I love all things peppermint, so when I saw the Andes peppermint baking chips, I was so excited. This recipe came right off the back of the bag, and is absolutely lovely. I get a lot of compliments on this cookie at Christmas. I've never really frozen the cookies, but I'm thinking about doing that this year so that they last longer. :)
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