Toffee Cranberry Crisps

By Addie

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

• 1 cup butter, softened
• 3/4 cup granulated 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

Preparation

Step 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.

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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REVIEWS:

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

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!

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.)