Andes Peppermint Crunch Chunkies

Gavin and I tried a new cookie recipe this afternoon and they are super good! So good, I can't stop eating them! Here's the recipe:

2 sticks unsalted butter, softened
1 cup dark brown sugar, packed
1/3 cup sugar
1 large egg
2 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
1 3/4 cups flour
1 cup old fashioned rolled oats
1 cup sweetened coconut
1 1/4 cups chopped pecans (I left these out)
1 1/2 cups Andes Peppermint Crunch Baking chips

Preheat oven to 300 degrees. Using an electric mixer, cream the butter brown sugar and sugar until fluffy (about 3 minutes). Beat in egg and vanilla. On low speed, add baking soda, salt and flour. Mix completely. Stir in oats, coconut, pecans and Andes Peppermint chips.
Measure out 2 Tbs for large or 1 Tbs for small cookies. Place round balls on greased cookie sheet 2 inches apart. Press lightly. Sprinkle some of the remaining chips on top of each cookie. Bake for 20 min for large cookies or 12-15 min. for small cookies. DO not over bake. They get crunchy on the outside but remain soft on the inside. Remove from cookie sheet and let cool. Yield approx. 30-3" or 60 1 1/2" cookies.