Toffee Cranberry Cookies Recipes

CHEWY CHOCOLATE-TOFFEE-OATMEAL COOKIES WITH CRANBERRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter, brown sugar, and white sugar in a large bowl; beat using an electric mixer until creamy. Beat in egg and vanilla extract. Stir in flour and baking soda. Fold in oats, chocolate chips, toffee, and cranberries.
• Drop heaping tablespoonfuls of the cookie dough on the lined baking sheets.
• Bake in the preheated oven until edges are golden, 12 to 15 minutes. Transfer cookies to wire racks to cool.

TOFFEE CRANBERRY CRISPS

Steps:

• 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.

TOFFEE CRANBERRY COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream together butter and sugars.
• Beat in egg and vanilla.
• Combine flour, oats, baking soda and salt.
• Gradually add flour mixture to creamed mixture.
• Mix in cranberries and toffee bits.
• Drop teaspoonfulls of dough 2 inches apart on greased cookie sheets.
• Bake at 350 degrees for 10-12 minutes, until golden brown.
• Cool slightly before removing from pan to wire cooling rack.

OATMEAL TOFFEE COOKIES

Steps:

• Heat oven to 350 degrees. Sift together flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.
• Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.
• Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.