TOFFEE CRANBERRY CRISPS

1 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