by amy |
Michelle Tanner once said “When I see a cookie, I can’t forget about it”.
I was introduced to these cookies back in college and have been making them ever since. I’m not one to discriminate when it comes to cookies, but honestly I’d choose these over other cookies any day.
Prep time: 20 min
Cook Time: 10 min
Total Time: 2.5-3 hours (with chilling time)
Yields: 5 ½ dozen
- 1 cup butter, softened
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cup all-purpose flour
- 1 ½ cup quick cooking oats
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup mini chocolate chips
- 1 cup toffee pieces
- 1 cup dried cranberries
- 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 in log. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours.
- Preheat oven to 350. Lightly grease 2 baking sheets or line with parchment paper.
- Unwrap the chilled dough and cut into 1/2 “slices. Place 2 inches apart on baking sheet.
- Bake for 8-10 minutes, or until golden brown. Let sit for 1-2 minutes then transfer to a cooling rack to cool completely.