Cookies

Cooking 101 - Peppermint Crunch Cookies

IS IT TOO GOOD TO BE TRUE?! After I wiped the tears from my eyes in the baking aisle of the store, blinked back the blurriness, and came to my senses, it really was true that the candy-lovin' geniuses out there FINALLY made peppermint chips for the holidays! I quickly snagged a couple of bags (gonna go back and get more) with NO idea what to do with them...but it didn't matter!

The recipe is on the back of the bag, but here it is:

(NOTE: These are kind of thin and soft - I like mine to be less thin so if you're a "thicker" cookie gal then scale back a little on the butter. )

2 sticks butter, softened
1 c. brown sugar, packed
1/3 c. granulated 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 oats
1 c. sweetened, shredded coconut
1 1/4 c. coarsly chopped pecans (or whatever nut you like)
1 1/2 c. Andes Peppermint Crunch Baking Chips

Preheat oven to 300 degrees (I used 325). Using an electric mixer, cream butter and sugars until fluffy (about 3 minutes). Beat in egg and vanilla. On low speed, add baking soda, salt and then flour. Mix completely. Stir in oats, coconut, pecans, and peppermint chips.

These cookies spread WAY out, so drop small spoonfuls of dough onto cookie sheet (about 1 Tbsp). Bake for 12-15 minutes or until edges are slightly browned and middle is still gooey. Remove from cookie sheet and let cool.

AND THEN EAT ABOUT A HUNDRED OF THEM with some PEPPERMINT COCOA!