This Peppermint Cookie Recipe uses crushed peppermint instead of Andes peppermint baking chips.
2 sticks unsalted butter, softened
1 c dark brown sugar, packed
1/3 c granulated sugar
1 large egg
2 t vanilla
1/2 t baking soda
1/2 t salt
1 3/4 c flour
1 c old fashioned rolled oats
1 c Angel Flake coconut
1 1/4 c coarsely chopped pecans, toasted
1 1/2 c crushed soft, old fashioned peppermint stick candy
Preheat oven to 300 degrees. In large mixer bowl, cream butter, brown sugar and granulated sugar until fluffy using an electric mixer (about 3 minutes). Beat in egg and vanilla. In small mixing bowl, combine flour, baking soda and salt. Add to sugar mixture and beat on low speed until well mixed Stir in oats, coconut, pecans and crushed peppermint. Measure into 2 tablespoon balls for large cookies or 1 tablespoon balls for small cookies. Place round balls on lightly greased cookie sheets, two inches apart. Press lightly. Sprinkle remaining chips on top of each cookie. Bake at 300 degrees for 20 minutes for large cookies, 12-15 minutes for small cookis. Do not overbake. Remove cookies from cookie sheet and cool completely on wire rack. Makes 3 to 5 dozen cookies, depending on size.
No comments:
Post a Comment