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Toffee Cranberry Crisps Recipe

Photo by: Taste of Home

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.

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33 Servings
Prep: 15 min. + chilling Bake: 10 min./batch

Ingredients

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 cups quick-cooking oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup dried cranberries
1 cup miniature semisweet chocolate chips
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1 cup English toffee bits or almond brickle chips

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the cranberries, chocolate chips and toffee bits.
Shape into three 12-in. logs; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets.
Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Yield: 5-1/2 dozen.

Nutrition Facts: 1 serving (2 each) equals 197 calories, 10 g fat (5 g saturated fat), 24 mg cholesterol, 158 mg sodium, 27 g carbohydrate, 1 g fiber, 2 g protein.

Toffee Cranberry Crisps published in Best of Country Cookies , p94

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