Monday, December 20, 2010
peppermint crunch cookies
2 sticks unsalted butter, softened
1 cup brown sugar
1/3 cup white 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 coconut
1 1/2 cups Andes peppermint crunch baking chips
Preheat oven to 300 degrees F. Cream butter, brown sugar and white sugar until fluffy. Beat in egg and vanilla extract. Add baking soda, salt and then flour. Mix completely. Stir in oats, coconut, and Andes peppermint crunch baking chips.
Measure out 2Tbs. for large or 1 Tbs. for small cookies. Place on a lightly greased cookie sheet two inches apart. press lightly. Bake for 20 minutes for large cookies or 12-15 minutes for small cookies. Do not over bake. Remove from the cookie sheet and cool on wire rack. Yield approx.; 24 large cookies.