The Best Ever Peppermint Coconut Pecan Oatmeal Cookies
These are my all time favorite cookies. The combination of four flavors is perfect! The recipe was on a bag of Andes Peppermint Crunch baking chips.
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But when I could no longer find those in my local store, I looked for substitutes, like the Ghiradelli baking chips shown. You can also chop Hershey
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peppermint kisses. Add a splash or two of peppermint flavoring if you like a stronger taste of peppermint.
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I made a double batch because I wanted to share some with friends at church.
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The dough doesn't need to refrigerate, but don't let it get too warm either, unless you don't mind flat cookies.
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Add the coconut, oats, and peppermint chunks at the end and stir in.
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Oh! And remember the pecans that you chopped, too!
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The dough should be nice and thick.
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Use a cookie scoop and a silicone baking mat. Overload the scoop for larger cookies (and to cut down on baking time!)
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Press the dough flat with either extra peppermint chunks or whole pecans. Bake at 300Β° F.
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Move your top rack up, so you can move the bottom rack up also, and bake two cookie sheets at a time.
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The cookies need to cool 5 or more minutes before removing them or they will crumble. They stay soft which is so nice!
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You can add a TBLSP of molasses to a cup of regular brown sugar to make dark brown sugar. Or just buy dark brown sugar.
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I think the coconut helps these cookies stay moist and soft.
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A double batch made 75 good sized cookies! Find the recipe at B4andAfters.com. πŸ™‚
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You might also enjoy another of my favorite cookie recipes.... The Best Homemade Valentine Cut Out Cookie Recipe Ever
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