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Categories:
unsalted butter brown sugar granulated sugar egg vanilla baking soda salt flour oats coconut Andes mint baking chips pecans
Viewed: 40 - Published at: 3 years agoIngredients
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 1/3 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups flour
- 1 cup old fashioned oats
- 1 cup sweetened flaked coconut
- 1 1/2 cups Andes mint baking chips
- 1 1/4 cups coarsely chopped pecans (optional)
Method
- Preheat oven to 300 degrees F.
- 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 and salt, and then flour. Mix completely.
- Stir in oats, coconut, pecans, and Andes baking chips.
- Measure out 2 tablespoons for large or 1 tablespoons for small cookies. Place on lightly greased cookie sheet two inches apart. Press lightly with a fork so they are about 1/4 thick (like peanut butter cookies).
- Sprinkle some of the remaining chips (from the 10 oz. bag) on top of each cookie.
- Bake for 20 minutes for large cookies or 12-15 minutes for small. Do not overbake.
