Toffee Cranberry Crisps
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch
YIELD: 4 dozen.
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
Ingredients
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1 cup butter, softened
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3/4 cup sugar
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3/4 cup packed brown sugar
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1 large egg, room temperature
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1 teaspoon vanilla extract
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1-1/2 cups all-purpose flour
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1-1/2 cups quick-cooking oats
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1 teaspoon baking soda
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1/4 teaspoon salt
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1 cup dried cranberries
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1 cup miniature semisweet chocolate chips
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1 cup milk chocolate English toffee bits
Directions
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1.
In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. 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.
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2.
Shape into three 8-in. logs; securely wrap each in waxed paper. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/2-in. slices. Place 2 in. apart on lightly greased baking sheets.
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3.
Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 139 calories, 7g fat (4g saturated fat), 16mg cholesterol, 89mg sodium, 19g carbohydrate (14g sugars, 1g fiber), 1g protein.
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