"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cranberry-Toffee-Chocolate Cookies Recipe

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This recipe for Cranberry-Toffee-Chocolate Cookies, by , is from The Tucker Family's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alicia Tucker
Added: Tuesday, September 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup softened butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. baking soda
1 egg
1 tsp. vanilla
2 cups flour
1 1/2 cups rolled oats (not instant)
1 cup chocolate chips
1 cup dried cranberries
1 cup almond toffee pieces

Directions:
Directions:
Preheat oven 350
1) In a large mixing bowl, beat butter with an electric mixer for about 30 seconds. Add sugar, brown sugar, and baking soda until combined.
2) Beat in the egg and vanilla. Then in increments beat in the flour.
3) Stir in the oats, chocolate chips, cranberries, and toffee, combining well. It usually needs a strong wooden spoon to mix at this point.
4) Drop dough by tablespoons onto cookie sheet and bake for 10-12 minutes. The edges should be lightly browned.
5) Cool on cookie sheet for about 2 mins and then transfer to a wire rack to cool.

Number Of Servings:
Number Of Servings:
about 4 dozen cookies
Personal Notes:
Personal Notes:
These are Matt's favorite Christmas cookies. I always bake them in giant batches because he likes to share them with everyone!

 

 

 

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