Toffee Cranberry Crisps Recipe
Toffee Cranberry Crisps Recipe photo by Taste of Home

Toffee Cranberry Crisps Recipe

Publisher Photo
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
MAKES:66 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch
MAKES: 66 servings

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
  • 1 cup milk chocolate English toffee bits

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.

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.
Originally published as Toffee Cranberry Crisps in Best of Country Cookies 1999, p94

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

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (3)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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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 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!

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