Chocolate Toffee Cranberry Cookies

• Vegetarian

• Produce

  • 1 cup Cranberries, dried

• Refrigerated

  • 1 Egg

• Pasta & Grains

  • 1 1/2 cups Oats, quick-cooking

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar, light
  • 1 cup Chocolate chips, mini
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter

• Desserts

  • 1 cup Toffee pieces

Found on tasteandtellblog.com

Description

Ingredients

• 1 cup butter, softened
• 1 cup light brown sugar
• ½ cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1½ cups quick cooking oats
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup mini chocolate chips
• 1 cup toffee pieces
• 1 cup dried cranberries

Directions

• In the bowl of a mixer, cream together the butter, brown sugar and granulated sugar until light and fluffy. Add in the egg and beat until fully combined. Beat in the vanilla.
• In another bowl, combine the flour, oats, baking soda and salt. Gradually add the dry ingredients to the butter mixture. Add in the chocolate chips, toffee pieces and cranberries and beat just to combine.
• Divide the mixture into thirds, and shape each into a 12-inch log. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours.
• Preheat the oven to 350ºF. Lightly grease 2 baking sheets or line with parchment paper.
• Unwrap the chilled dough and cut into ½” slices. Place 2 inches apart on the baking sheets.
• Bake for 8-10 minutes, or until golden brown. Let sit for 1-2 minutes then transfer to a cooling rack to cool completely.