Name: Chocolate-Chunk Toffee Cookies
Yield: 4 servings
Ingredients: 1 cup salted butter, softened; 3/4 cup packed light brown sugar; 3/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 1/2 cups uncooked old-fashioned oats; 1 cup dried sweetened cranberries or other tart dried fruit, such as blueberries or cherries; 4 1/2 ounces bittersweet chocolate, coarsely chopped; 1 cup toffee pieces, or chopped toffee candy bars

Servings: 4 persons

1 cup salted butter, softened
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 cups uncooked old-fashioned oats
1 cup dried sweetened cranberries or other tart dried fruit, such as blueberries or cherries
4 1/2 ounces bittersweet chocolate, coarsely chopped
1 cup toffee pieces, or chopped toffee candy bars

1
Preheat oven to 350u00b0. Line 2 baking sheets with parchment paper.
2
Cream butter and both sugars in the bowl of an electric mixer fitted with paddle attachment at medium-high speed until light and fluffy, about 2 to 3 minutes, scraping down sides of bowl once or twice. Add egg, and mix at high speed to combine. Add vanilla, and mix well, scraping down sides of bowl.
3
Sift together flour and baking soda in a bowl, and add a little at a time to butter mixture, mixing on low speed until well combined. Mix in remaining ingredients until combined.
4
Spoon heaping tablespoonfuls of dough 2 inches apart onto baking sheets. Bake cookies at 350u00b0 about 10 minutes or until golden brown. Let cool on pan 2 minutes, transfer to a wire rack, and let cool completely. Store in an airtight container up to 2 days.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chocolate-Chunk Toffee Cookies

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