Peppermint Crunch Cookies

Ingredients:
2 sticks butter, room temperature
1 c. brown sugar
1/3 c. sugar
1 egg
2 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
1 3/4 c. flour
1 c. Quaker oats
1 c. sweet grated coconut
1 1/4 c. fine chopped pecans
1 1/2 c. Andes Peppermint Crunch baking chips
Peppermint flavored sprinkles

Preheat oven to 300 degrees. Cream the butter and sugars on medium speed until well incorporated. Add the egg and vanilla and mix until combined. Add your baking soda, salt and flour on slow speed until everything is combined well. Stir in the oats, coconut, pecans and peppermint chips by hand. Drop by tablespoons about 1 1/2 inches apart. Bake for 12-15 minutes. Let cool for about a minute on the pan before removing and letting cool fully on wire racks.