Chewy Andes Peppermint Crunch Cookies

I'm in the mood for baking. We went to a friend's house for dinner and her husband made the best cookies ever!  See the recipe below.

I just love this artist. Her paintings are so colorful and happy. They really make you feel good. This one in particular makes me think of my family. We just need to add a baby and a little boy.

Check out her website for more amazing representations of Latina woman and settings. http://www.carterholman.com/

Chewy Andes Peppermint Crunch Cookies

1 cup unsalted Butter, softened

1 cup Dark Brown Sugar, packed

1/3 cup granulated Sugar

1 large Egg

2 teaspoons Vanilla Extract

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1 3/4 cups Flour

1 cup old fashioned Oats

1 cup sweetened Flaked Coconut

1 1/2 cups Andes® Peppermint Crunch Baking Chips(mix to taste) and chocolate chips

1 1/4 cups chopped Pecans

Preheat oven to 300 degrees F. 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 and salt, and then flour. Mix completely. Stir in oats, coconut, pecans, and Andes baking chips. Measure out 2 teaspoons for large or 1 tablespoons for small cookies. Place on lightly greased cookie sheet about two inches apart. Press lightly. Bake for 20 minutes for large cookies or 12-15 minutes for small.

The Town Hall Halloween Ball

They're bob, bob, bobbing for apples

They're sip, sip sippin' on cider

They're pop, pop, poppin' their popcorn

and they're packin' in the  puuunkin pie (say with lots of attitude)

at the town hall Halloween ball

I found some links to unusual pumpkin pie recipes

Recipe: Pumpkin Praline Pie

Recipe: Pumpkin Pie Dip

Gluten-Free Pumpkin Pie

recipe: Pumpkin whoopie pie

recipe:pumpkin pie drop cookies

-Tip- Roasting Pumpkins for Pie

Start by washing the pie pumpkin (a great variety for pies is Baby Pam) and then break off the stem and hack it in half.  Then scoop out the seeds.  Fill a 13×9″ pan with 1/4″ water.  Place pumpkins skin side up and roast at 400 degrees until very tender… This usually takes about 45 minutes to an hour.

Scoop the soft flesh from the skins and puree in a food processor with desired spices.  Use in the same porportions for pie as with a canned recipe.

Taste the difference!