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Friday, December 16, 2016

Andes Peppermint Crunch Cookies


Ingredients:

1 cup butter, softened
1 cup brown sugar, packed
1/3 cup granulated sugar
1 egg
2 t. vanilla
1/2 t. baking soda
1 3/4 cup flour
1 cup oatmeal
1 cup grated, sweetened coconut
1 1/4 cup pecans, coarsely chopped
1 package Andes Peppermint Chips

Directions:

Cream the butter and sugars until fluffy (about 3 minutes).
Beat in egg and vanilla.
Add baking soda, salt and flour. Mix completely.
Stir in oats, coconut, nuts and baking chips.
Drop by spoonful onto baking sheet. (2 T. size for large cookies, 1 T. size for small cookies.)
Bake at 325 for 20 minutes for large cookies and 12-15 minutes for small cookies.
Do not overbake. They're crunchy on the outside and soft on the inside.

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