Kathy's Cran-Oatmeal Toffee Jumbles |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This awesome cookie is a combination of three of my favorite recipes. It disappears at bake sales!! You could actually substitue chocolate chips for the cranraisins, but my family and friends like them best with the cranraisins! Ingredients:
1 cup butter, softened |
2 large eggs |
2 cups packed light brown sugar |
2 teaspoons vanilla extract |
1 3/4 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
3 cups quick-cooking oatmeal |
1 (10 ounce) package heath bits o' brickle almond toffee bits |
1 cup sweetened flaked coconut |
1 cup dried cranberries |
Directions:
1. Heat oven to 350 degrees.
2. Lightly grease (or use sil pads) cookie sheets.
3. Beat butter,eggs,brown sugar and vanilla until well blended.
4. Add flour, baking soda, cinnamon and salt; beat until blended.
5. Stir in oats, toffee and coconut; add cranraisins.
6. Drop dough by small cookie scoop about 2 inches apart onto cookie sheet.
7. Bake 12 minutes or until edges are lightly browned. Cool 1 minute on pan, then remove to a wire rack.
8. Makes about 3 1/2 dozen cookies.
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