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Toffee Cranberry Crisps

 Toffee Cranberry Crisps
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
66 ServingsPrep: 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 King Arthur Unbleached 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

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

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Toffee Cranberry Crisps (continued)

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.