Cookies, Toffee Cranberry Crisp

By Judge99

Ingredients

• 1 cup butter, softened
• 3/4 cup Imperial Sugar® / Dixie Crystals® 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.