• Cooking Time: 20
  • Servings: 30 to 60
  • Preparation Time:


  • 2 sticks (1/2 Lb.) unsalted butter, softened
  • 1 cup dark brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 large egg
  • 2 tsp. vanilla extract
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 3/4 cups all-purpose flour
  • 1 cup old fashioned rolled oats
  • 1 cup sweetened grated coconut
  • 1 1/4 cups coarsely chopped pecans, toasted
  • 1 1/2 cups Andes® Peppermint Crunch Baking Chips


  • Preheat oven to 300° 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, salt and then flour. Mix completely.
  • Stir in oats, coconut, 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 sheets two inches apart. Press lightly.
  • Sprinkle some of the remaining chips on top of each cookie.
  • Bake for 20 minutes for large cookies or 12-15 mins. for small cookies Do not over bake.
  • They get crunchy on the outside but remain soft inside. Remove from cookie sheet and let cool.


Categories: Cookies  Dessert  Mixer  Oven 

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