Andes Peppermint Crunch Chunkies

Preheat oven to 300 degrees.

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 cup coarsely chopped pecans
1 1/2 cups Andes Peppermint Crunch Baking Chips

1. Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes).
2. Beat in the egg and vanilla extract.
3. On low speed, add baking soda, salt, and then flour. Mix completely.
4. Stir in oats, coconut, pecans, and Andes Peppermint Crunch Baking Chips.
5. Measure out 2 Tbsp. for large, or 1 Tbsp. for small cookies. Place round balls on cookie sheet about 2 inches apart. Press lightly. Sprinkle some of the remaining chips on top of each cookie.
6. Bake for 20 minutes for large cookies, or 12-15 minutes for small cookies. Do not over bake.

Yield approx: 30 - 3" or 60 - 1 1/2" cookies

Molasses Cookies (from Amy Mills)

Preheat oven to 350
Bake 12-15 minutes

2 cups sugar
1 1/2 cups Crisco
2 eggs
1/2 cup molasses
Little bit of dried/fresh orange rind

**Cream together above ingredients

4 cups flour
4 tsp. baking soda
1/2 tsp. salt
2 tsp each: cloves, all-spice, cinnamon, ginger

**Sift and blend into molasses mixture. Bake 350 for 12-15 minutes.