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Toffee Cranberry Crisps Recipe

Toffee Cranberry Crisps Recipe

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
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch YIELD:66 servings

Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1 large 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
  • 1 cup milk chocolate English toffee bits

Directions

  • 1. 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.
  • 2. 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 lightly greased baking sheets.
  • 3. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Yield: 5-1/2 dozen.

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.

Reviews for Toffee Cranberry Crisps

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MY REVIEW
Reviewed Jun. 2, 2013

"Even after refrigerating for the two hours, my logs turned out too soft to just slice and place. I ended up making one inch balls instead but they still turned out fine. I just won't bother refrigerating next time but will just place on parchment, by the tablespoonful.

Excellent taste althought I believe I will omit the chocolate chips next time and I did use plain Skors bits."

MY REVIEW
Reviewed Jun. 2, 2013

"Even after refrigerating for the two hours, my logs turned out too soft to just slice and place. I ended up making one inch balls instead but they still turned out fine. I just won't bother refrigerating next time but will just place on parchment, by the tablespoonful.

Excellent taste althoug I believe I will omit the chocolate chips next time and I did use plain Skors bits."

MY REVIEW
Reviewed May. 26, 2013

"I did not care for this recipe and will not make it again. I think there are too many flavors (cranberries, chocolate chips and toffee) for any one flavor to stand out. I am glad others like it."

MY REVIEW
Reviewed Apr. 15, 2013

"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"

MY REVIEW
Reviewed Feb. 3, 2013

"Nice combination of sweet and tart. Think next time I may add half again as much cranberries. However this is definitely a keeper!"

MY REVIEW
Reviewed Jan. 27, 2013

"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!"

MY REVIEW
Reviewed Jan. 7, 2013

"will be making this one again-used Crasins for dried cranberries"

MY REVIEW
Reviewed Jan. 7, 2013

"very easy to make-I used Crasins for the dried cranberries--will be making them again"

MY REVIEW
Reviewed Dec. 23, 2012

"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."

MY REVIEW
Reviewed Dec. 22, 2012

"Delicious and easy recipe. I used dried cherries rather than the cranberries and they were a big hit."

MY REVIEW
Reviewed Dec. 21, 2012

"Don't get 66 however, but it is really tasty. I used fresh cranberries."

MY REVIEW
Reviewed Feb. 16, 2012

"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!"

MY REVIEW
Reviewed Nov. 21, 2011

"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.)"

MY REVIEW
Reviewed Jan. 29, 2011

"Couldn't slice them. Will not waste my time or ingredients. Finally baked the ends as crumbles. Maybe it will be ok over ice cream"

MY REVIEW
Reviewed Nov. 30, 2009

"This is my family's favorite cookie recipe for me to make. I make the dough at night, leave it in the bowl, then roll it into small balls in the morning. I bake them at 350 degrees for 15-16 minutes. Crispy and delicious!! Everyone loves them!"

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