Peppermint Coconut Crunch cookies

Yum, Yum! :)

Ingredients
1 cup butter, softened
1 cup dark brown sugar, packed
1/3 cup white sugar
1 large egg
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
1 cup old fashioned oats
1 1/4 cups coconut
1 1/2 cups homemade peppermint bark*
1 1/4 cups coarsely chopped pecans

Directions
1)Preheat oven to 300 degrees

2)Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes).

3)Beat in egg and vanilla extract.

4)On low speed, add baking soda and salt, and then flour. Mix completely.

5)Stir in oats, coconut, pecans, and Andes baking chips.

6)Measure out 2 tablespoons for large or 1 tablespoons for small cookies. Place on lightly greased cookie sheet two inches apart. Press lightly.

7)Sprinkle some of the remaining chips (from the 10 oz. bag) on top of each cookie.

8)Bake for 20 minutes for large cookies or 12-15 minutes for small. Do not overbake.

*Melt white chocolate on wax paper on a cookie sheet and sprinkle with crushed candycanes...once cooled, break up into chips. Or, if it is the holiday season, pickup some Andes peppermint baking chips at your local store...though you can't beat the homemade peppermint bark!