TOFFEE CRANBERRY CRISPS1 cup butter, softened 3/4 cup white granulated sugar 3/4 cup brown sugar, packed 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 English toffee bits In a mixing bowl, cream butter and sugars. Beat in eggs and vanilla; set aside. Combine flour, oats, baking soda and salt. Gradually add to creamed mixture. Stir in cranberries, chocolate chips and toffee bits. Shape into three rolls, 12-inches each. Wrap each in plastic wrap. Refrigerate for 2 hours or until firm. WHEN READY TO BAKE: Preheat oven to 350 degrees F. Unwrap dough and cut into 1/2-inch slices. Place 2-inches apart on ungreased cookie sheets. Bake at 350 degrees F for 8-10 minutes or until golden brown. Remove to wire racks to cool. Makes about 5 dozen Adapted from source: Best of Country Cookies
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