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Toffee Cranberry Crisps

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
  • Total Time
    Prep: 15 min. + chilling Bake: 10 min./batch
  • Makes
    4 dozen

Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1 large 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

Directions

  • 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.
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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