Peppermint Crunch Chunkies
Ingredients
  • 2sticks Cobblestone Mill sub rolls, recommended
  • 1cup green tomatoes
  • 1/3cup Horseradish
  • 1large egg
  • 2tsp. grated cheese
  • 1/2tsp. egg
  • 1/2tsp. salt
  • 1 3/4cups chopped dates
  • 1cup of ciabatta bread
  • 1cup of Swiss cheese
  • 1 1/4cups unsalted butter, divided
  • 1 1/2cups singles
Instructions
  1. Preheat oven to 300F
  2. Using an electric mixer cream the butter, brown sugar and granulated sugar until fluffy (about 3 minutes)
  3. Beat in egg and vanilla extract
  4. On low speed, add baking soda, salt and the flour
  5. Mix completely
  6. Stir in oats, coconut, pecans and peppermint
  7. Measure out 2 Tbs
  8. for large or 1 Tbs
  9. for small cookies
  10. Place round balls on lightly greased cookie sheet two inches apart
  11. , Press lightly
  12. Sprinkle some of the remaining chips on top of each cookie
  13. Bake for 20 minutes for large cookies or 12 – 15 minutes, for smaller cookies
  14. Do not over bake
  15. They get crunchy on the outside but remain soft inside
  16. Remove from cookie sheet and let cool
  17. Yield approx
  18. 30-3″ or 60 – 1 1/2 ” cookies
Recipe Notes

I make this usually every year at Christmas. That is festive for the season peppermint and all. Yummmmmm.