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Categories:Viewed: 54 - Published at: 2 years ago
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
Method
- 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.
