Here is my weekly contribution to the world of Internet Cookie Recipes. A twist on either your standard chocolate chip cookie or a twist on the good old cookie of the Oatmeal variety, this combines the best of both worlds, and adds some toffee bits and dried cranberries to boot. I have to say that these are some of the easiest cookies in the world to make to you don’t have an excuse not to grab your mixer and cookie sheets!
Note: I wanted to make these very much like Florentine cookies — i.e. very thin and flat. If you want a thicker cookie, with more chew, cool the cookie dough in the fridge for an hour or so before baking.
Ingredients
1 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups “old-fashioned” rolled oats (not instant)
1 cup dried cranberries
1 cup mini chocolate chips
1 cup toffee bits
Directions
Preheat oven to 350F. Prepare your cookie sheets with silpat or parchment paper.
Combine, flour, baking soda and salt in small bowl and set aside. In the work bowl of your stand mixer, cream together butter, granulated sugar, brown sugar, eggs and vanilla extract. Gradually beat in flour mixture. Stir in oats, cranberries, mini-chocolate chips and toffee bits. Drop by rounded tablespoon onto cookie sheets. Note: I wanted these to be thin and crispy, so I started baking straight away. If you want puffier, chewier cookies, refrigerate the dought for 45-60 minutes before continuing.
Bake for 10-12 minutes. Cool on cookie sheet for a couple of minutes before removing to wire racks to cool completely.
