Oatmeal Cranberry Cookies with Chocolate and Toffee

These Oatmeal Cranberry Cookies are packed with chocolate chips, toffee pieces and dried cranberries for a cookie that will leave you craving more.

When it comes to holiday baking, cookies are the best! Some of my other favorite holiday cookies are these Hot Cocoa Cookies or the BEST Sugar Cookies with Sugar Cookie Icing.

I will tell you right now – I’ve been going a little bit crazy on the Christmas baking this year. So don’t be surprised it you see treat after treat here on Taste and Tell until Christmas comes. A couple months ago, I made a list of what I wanted to make, and then I slowly added to that list as time went by, and I just haven’t wanted to give anything up.

One thing I’ve been really digging this year is cranberries. You already saw the Cranberry Orange Cupcakes, and now we have cranberry cookies. (And another cranberry recipe coming up next week!)

These Chocolate Toffee Cranberry Cookies are perfect for cookie plates, cookie exchanges, or even just for Santa’s plate. In fact, I’m pretty sure these will be the cookies we will make for Santa since I liked them that much since I know that Santa would approve of these cookies. I literally had to have a neighbor take them from me because I ate 6 of them right in a row and could not help myself. 🙂 I would have never imagined that the combination of chocolate, toffee and cranberries in a soft oatmeal cookie would be so addicting. I am deeming these Chocolate Toffee Cranberry Cookies as my favorite Christmas cookie of 2014!

Ingredients

Butter: I use unsalted butter. If you use salted butter, I would suggest only adding a pinch of salt to the dough.

Sugar: You’ll want to use a mixture of light brown sugar and granulated sugar.

Egg: For best results, have the egg at room temperature.

Vanilla: I like to use pure vanilla extract.

Flour: Make sure you spoon and level the flour when measuring so that you don’t end up with too much flour.

Oats: I usually like my oatmeal cookies to have old fashioned oats, but these work best with quick cooking oats.

Baking Soda: These cookies aren’t fluffy and soft, but the baking soda will help to give them a little bit of lift.

Salt: You need a little bit of salt to balance out all of the sweetness.

Chocolate Chips: I like to use mini chocolate chips for a couple reasons. First, because with mini chips, every bite is sure to have some of the chocolate. Also, since these are a slice and bake cookie, it makes them easier to slice.

Toffee Pieces: I like to use the toffee pieces that are not coated in chocolate, but the chocolate coated ones will work.

Dried Cranberries: The star of the show! The sweetness of the chocolate chips and toffee really help to balance out the tartness from the cranberries.

Tips and Tricks

• This cookie dough is so packed with goodies that it can tend to crumble a bit. Feel free to press and mold it back together.
• If you keep the dough in the refrigerator for a extended amount of time, you may need to let it sit out and soften slightly so that you’ll be able to cut it.
• You can also freeze the dough and bake it at a later date.

More Recipes with Cranberries

Cranberry Cake with Warm Butter Sauce
Cranberry Orange Bread
Cranberry Orange Cookies
Cranberry Cinnamon Rolls
Cranberry Orange Cheesecake

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Oatmeal Cranberry Cookies with Chocolate and Toffee

5 from 2 votes

Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 5 1/2 dozen

Course: Dessert

Cuisine: American

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These Oatmeal Cranberry Cookies are packed with chocolate chips, toffee pieces and dried cranberries for a cookie that will leave you craving more.

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Ingredients

• ▢ 1 cup butter softened
• ▢ 1 cup light brown sugar
• ▢ 1/2 cup granulated sugar
• ▢ 1 egg
• ▢ 1 teaspoon vanilla extract
• ▢ 1 1/2 cups all-purpose flour
• ▢ 1 1/2 cups quick cooking oats
• ▢ 1 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 1 cup mini chocolate chips
• ▢ 1 cup toffee pieces
• ▢ 1 cup dried cranberries

Instructions

• In the bowl of a 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.
• Divide the mixture into thirds, and shape each into a 12-inch log. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours.
• Preheat the oven to 350ºF. Lightly grease 2 baking sheets or line with parchment paper.
• Unwrap the chilled dough and cut into 1/2” slices. Place 2 inches apart on the baking sheets.
• Bake for 8-10 minutes, or until golden brown. Let sit for 1-2 minutes then transfer to a cooling rack to cool completely.

Recipe Notes:

adapted from The Ultimate Guide to Fall Baking

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1cookie, Calories: 104kcal (5%), Carbohydrates: 14g (5%), Protein: 1g (2%), Fat: 5g (8%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 1g, Cholesterol: 11mg (4%), Sodium: 48mg (2%), Sugar: 7g (8%)

Keywords: Cranberry Oatmeal Cookies, Oatmeal Cranberry Cookies