Andes Peppermint Crunch Chunkies Cookies (Mary)

2 sticks unsalted butter, softened
1 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 tsp. vanilla extract
½ tsp. baking soda
½ tsp. salt
1 ¾ cups all-purpose flour
1 cup old fashioned rolled oats
1 cup sweetened grated coconut
1 ¼ cups coarsely chopped pecans
1 ½ cups Andes Peppermint Crunch Baking Chips
Preheat oven to 300°F. Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes). Beat in egg and vanilla extract. On low speed, add baking soda, salt, and then flour. Mix completely. Stir in oats, coconuts, pecans, and Andes Peppermint Crunch Baking Chips.
Measure out 2 Tbs. for large or 1 Tbs. for small cookies. Place round balls on lightly greased cookie sheet two inches apart. Press lightly. Sprinkle some of the remaining chips on top of each cookie. Bake for 2 minutes for large cookies or 12-15 minutes for small cookies. Do not over bake. They get crunchy on the outside but remain soft inside. Remove from cookie sheet and let cool. Yield approx. 30- 3” or 60- 1½ “ cookies.