Ever notice that most recipes only call for a cup of chocolate chips and you somehow end up with about 4 or 5 open bags of various kinds of chocolate chips — or any other “flavoring thing” like nuts or dried fruit for that matter? Well that was the case this week when I was looking for a cookie inspiration and so this is what I came up with. Mini chips (very meltable), crunchy toffee bits (for texture), sweet and tangy dried cranberries. Turned out quite yummy for a cookie on a whim. Now, pass the milk.
1 cup butter, softened
1 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups traditional rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mini chocolate chips
1 cup toffee pieces
1 cup dried cranberries, chopped
In the work bowl of a stand 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. Refrigerate for 1 hour.
Preheat the oven to 350F. Prepare baking sheets with silpat or parchment paper.
Drop by 2 tablespoon scoops onto the prepared baking sheets, 2 inches apart. Bake for 8-10 minutes, or until golden brown. Let sit for 1-2 minutes then transfer to a cooling rack to cool completely.