- 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
- 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.
Reviews forToffee Cranberry Crisps
"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."
"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."
"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."
"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"
"Nice combination of sweet and tart. Think next time I may add half again as much cranberries. However this is definitely a keeper!"
"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!"
"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"
"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."
"Delicious and easy recipe. I used dried cherries rather than the cranberries and they were a big hit."