Wednesday, July 8, 2009

Andes Peppermint Crunch Chunkies


My daughter, Kathleen, made these on June 27th. She followed the recipe except she left out the coconut. I got the recipe from a friend in WI. These were very good.

Andes Peppermint Crunch Chunkies
Jayne Lancour

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
½ tsp baking soda
½ tsp salt
1-3/4 cups flour
1 cup old fashioned rolled oats
1 cup sweetened grated coconut
1-1/4 cups coarsely chopped pecans
1-1/2 cups Andes Peppermint Crunch Baking Chips

Preheat oven to 300.

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 tablespoons for large or 1 tablespoon for small cookies. Place round balls on lightly greased cookie sheet 2" apart. Press lightly. Sprinkle some of the remaining chips on top of each cookie. Bake for 20 minutes for large cookies or 12 – 15 minutes for small cookies. Do not over bake. They get crunchy on the outside but remain soft inside. Remove from cookie sheet and let cool.
Yield: Approximately 30 – 3" or 60 –1-1/2" cookies

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