Ingredients
2 sticks unsalted butter microwaved for 30 seconds
1 C packed dark brown sugar
1/3 C sugar
1 egg
1/2 TBLSP Vanilla Extract
1/2 tsp baking soda
1/2 tsp salt
1 3/4 C all-purpose flour
1 C oats
1 1/4 C sweetened shredded coconut
1 C chopped pecans
1 1/2 C Andes Peppermint Crunch Baking Chips
Preparation
Preheat oven to 300 F Line a cookie sheet with parchment paper. Microwave your butter for about 30 seconds if it is not room temperature. Using an electric mixer cream the butter and sugars together until fluffy. Scrape the sides of the bowl, add the egg and vanilla. Mix until well incorporated. On low speed add the baking soda, salt and then the flour. Stir in oats, coconut, pecans and baking chips until thoroughly incorporated. Roll about 2.5 tablespoons of dough into balls and set on cookie sheet at least two inches apart from one another. Bake for approximately 15 minutes or until the cookies have set up nicely and are starting to turn light brown on the edges. Let cool on cookie sheet for 5 minutes, then transfer to wire rack. Store in a sealed container for up to 5 days or in the freezer for up to 6 months.
