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I've had more friends request this recipe than any other cookie recipe I have. The combination of cranberries, chocolate chips and toffee bits is wonderful. —Ann Quaerna, Lake Geneva, Wisconsin
This recipe is:
Quick
Nutritional Facts 1 cookie equals 98 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 71 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.
Originally published as Toffee Cranberry Crisps in Best of Country Cookies , p94
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Reviewed on Apr. 15, 2013 by oeg1kallee
a definate keeper. I noticed someone said the cookies were chewy- it depends on when you take thm out of the oven. I left them intill golden all over- and they were crisp and buttery. 2 minutes earlier would have given a chewy texture. I only had 1/2 c chocolate chips o hand- and it was great. A great crisp, buttery cookie
Reviewed on Feb. 03, 2013 by NevadaRose
Nice combination of sweet and tart. Think next time I may add half again as much cranberries. However this is definitely a keeper!
Reviewed on Jan. 27, 2013 by dogcat_8
This cookie had a unique combo of ingredients which is what my family loved. I didn't have the time to roll the dough into logs and refrigerate it, so I just scooped it right from the mixing bowl onto the cookie sheet. Parchment paper is a must for this cookie and with it, they didn't stick at all! The cookies turned out just fine without refrigerating them first. The only thing I changed was the amount of the cranberries, choc chips, and toffee bits. I didn't think the batter could hold a cup of each, so I did a half cup instead, which was just fine. I will definitely make again!
Reviewed on Jan. 07, 2013 by MScronce
will be making this one again-used Crasins for dried cranberries
very easy to make-I used Crasins for the dried cranberries--will be making them again
Reviewed on Dec. 23, 2012 by Mamabee62
Delicious flavour; I too used plain toffee bits. I think the chocolate ones would provide too much chocolate. I didn't believe that 1/2" thickness was right - seemed very thick for a fridge cookie. However, cutting thinner makes for a very thin, lacy cookie that falls apart - these really spread out as they bake. Perhaps I greased my sheets too much. I also found that I had to let them cool a minute or too on the sheet before I could remove them without them falling apart. Too long, however, they stick to the sheet. In spite of this, I would make these again for the flavour. They will be on our Christmas board this year and, I'm sure, be appreciated.
Reviewed on Dec. 22, 2012 by Countrypatty
Delicious and easy recipe. I used dried cherries rather than the cranberries and they were a big hit.
Reviewed on Dec. 21, 2012 by Fiddlestick
Don't get 66 however, but it is really tasty. I used fresh cranberries.
Reviewed on Feb. 16, 2012 by asouth
These were easy and turned out well. Very popular with my co-workers. I used regular toffee bits, rather than the milk-chocolate coated ones, and they still were very good. A new favorite!
Reviewed on Nov. 21, 2011 by DRUST
These were pretty tasty, but mine turned out a bit flatter than the ones in the picture. And rather than being crisp, mine were chewy. (I like chewy cookies too, so that was fine with me.)
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