Generally speaking, I’m not a cookie fan. Too bad for my hooligans, right? I do frequently make cookies, but I send them in to my GI Joe’s work every Friday, so the kids just get a couple each.
Last week, I made a double recipe of my favorite oatmeal cookies, so I could send some, we could eat some, and I could freeze mounds of cookie dough to bake later. I love these because they combine the tartness of cranberries, the chewiness of oatmeal, and a bit of both white and milk chocolate, along with the buttery crunch of toffee. This cookie can be all things to all people!
Chewy Toffee Cranberry Oatmeal Cookies
Yield: about 3 dozen 3” cookies
1-1/2 cups white whole wheat flour
1 tsp baking soda
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp vanilla extract
1-1/2 cups oatmeal
1 cup dried cranberries
1 cup toffee pieces (with chocolate)
1 cup white chocolate chips
1. Preheat oven to 350 degrees.
2. In medium mixing bowl, cream together butter and sugars, then add egg and vanilla. Stir in flour and baking soda. Add oatmeal, cranberries, toffee, and white chocolate chips and stir until well combined.
3. Drop dough by large tablespoons onto baking sheet. Bake 9-12 minutes, until lightly browned. Let cool on baking sheet for a minute or so, then remove to wire rack and cool completely.
Click here for the printable recipe
Enjoy trying these, or whatever you’re doing today!