Servings: 30 - 3” or 60 1 ½” cookies

2 sticks unsalted butter, softened 2 sticks unsalted butter, softened
1 cup brown sugar, packed 1 cup brown sugar, packed
⅓ cup granulated sugar ⅓ cup granulated sugar
1 large egg 1 large egg
2 tsp vanilla extract 2 tsp vanilla extract
½ tsp baking  soda ½ tsp baking  soda
½ tsp salt ½ tsp salt
1 ¾ cups all purpose flour 1 ¾ cups all purpose flour
1 cup old fashioned rolled oats 1 cup old fashioned rolled oats
1 cup sweetened grated coconut 1 cup sweetened grated coconut
1 ¼ cups coarsely chopped pecans 1 ¼ cups coarsely chopped pecans
1 ½ cups Andes Peppermint Crunch Baking Chips 1 ½ 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 three 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. Save some chips to put on the cookies before they bake.
Measure out 2 tablespoons for large or 1 tablespoon for small cookies. Place round balls on lightly greased cookie sheet 2 inches apart. Press lightly. Sprinkle some of the remaining chips on top of each cookie. Bake for 20 minutes for large cookies or 12 to 15 minutes for small cookies. Do not overbake. They get crunchy on the outside but remain soft inside. Remove from cookie sheet and let cool.