Peppermint Crunch Oatmeal Cookies

2 sticks unsalted butter, softened
1 cup dark brown sugar
1/3 cup sugar
1 large egg
2 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1 3/4 whole wheat pastry flour (or reg. flour)
1 cup rolled oats
1 cup grated or flaked coconut
1 1/4 cup coarsely chopped pecans
1 1/2 cups Andes' Peppermint Crunch Baking Chips
opt. 1 tsp peppermint extract or replace vanilla with 1/2 vanilla and 1/2 almond extract.

Cream butter, sugars till fluffy. Beat in egg and vanilla. On low speed, add soda, salt, flour. Mix completely. Stir in remaining ingredients.

Place on baking sheet 2 '' apart, flatten slightly, then sprinkle with remaining peppermint chips.
Bake at 300 for 12-15 min. Do not overbake! The outside will be crunchy and the inside soft.