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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 66 |
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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. Ingredients:
1 cup butter, softened |
3/4 cup sugar |
3/4 cup packed brown sugar |
1 egg |
1 teaspoon vanilla extract |
1-1/2 cups king arthur unbleached 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 |
Directions:
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.
2. 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.
3. 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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