Andes Peppermint Crunch Chunkie Cookies Recipes

ANDES PEPPERMINT CRUNCH CHUNKIES

Steps:

• 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.

ANDES PEPPERMINT CRUNCH CHUNKIE COOKIES

Steps:

• Preheat oven to 300 degrees Using an electric mixer, cream the butter and brown sugar and granulated sugar until fluffy (about 3 min.) Beat in the egg and vanilla extract On low speed, add baking soda, salt, then flour Mix completely Stir in coconut, oats, pecans, and Andes Peppermint Crunch Baking Chips Measure out 2 Tbs. for large or 1 Tbs. for small cookies. Place round balls on lightly greased cookie sheet 2 inches apart. Press lightly, and then top with additional chips Bake for 20 minutes for large cookies or 14 minutes for small cookies. Do not overbake. They will get crunchy on the outside and remain soft in the inside. Remove from cookie sheet and let cool thoroughly. Yield approx. 50 small cookies.