These easy cookies have a little bit of everything. The toffee bits keep them sweet and chewy, while the bittersweet chocolate chips add a richer flavor. You'll be surprised at how much you'll like the tart cranberries, too!

hello angie
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

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  • Combine butter, brown sugar, and white sugar in a large bowl; beat using an electric mixer until creamy. Beat in egg and vanilla extract. Stir in flour and baking soda. Fold in oats, chocolate chips, toffee, and cranberries.

  • Drop heaping tablespoonfuls of the cookie dough on the lined baking sheets.

  • Bake in the preheated oven until edges are golden, 12 to 15 minutes. Transfer cookies to wire racks to cool.

Nutrition Facts

134 calories; 6.9 g total fat; 18 mg cholesterol; 81 mg sodium. 17.4 g carbohydrates; 1.1 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/09/2019
I made these for my family and they gobbled them up! I cooked them on cookie sheets with cookie spray and allowed them to cool on the pan for 3-4 minutes. They are chewy so taking them off with a metal spatula is highly recommended so they don t break. Delish! Will definitely make again! Read More
(2)

Most helpful critical review

Rating: 3 stars
05/17/2019
The flavor is 5 star but for the cost of all the ingredients the fact that they spread all together is very disappointing. None of the other reviewer mentioned this. I used parchment on my favorite cookie sheets with a 1 T cookie scoop. I was so sad to check on them after just 8 min to see that I no longer had 20 cookies. The next sheet I put them farther apart and the same thing happened. On the last sheet I had dough for 7 cookies and the same thing happened. IF I try these again I might just a few in the oven and if they spread like they did today I'll put the rest in a 9X13" pan to make a bar cookie then I'll throw away the recipe. Read More
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/09/2019
I made these for my family and they gobbled them up! I cooked them on cookie sheets with cookie spray and allowed them to cool on the pan for 3-4 minutes. They are chewy so taking them off with a metal spatula is highly recommended so they don t break. Delish! Will definitely make again! Read More
(2)
Rating: 5 stars
01/09/2019
I made these for my family and they gobbled them up! I cooked them on cookie sheets with cookie spray and allowed them to cool on the pan for 3-4 minutes. They are chewy so taking them off with a metal spatula is highly recommended so they don t break. Delish! Will definitely make again! Read More
(2)
Rating: 4 stars
02/19/2020
These cookies will spread. However, they are delicious! Here’s what I did to minimize spread. Chilled the dough overnight, rotated the pan halfway through baking, and I let them rest on the pan for 3-4 minutes before removing them with a metal spatula. Read More
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Rating: 5 stars
01/18/2019
Wonderful and delicious cookies! I made them just as the recipe is written. Read More
Rating: 3 stars
05/17/2019
The flavor is 5 star but for the cost of all the ingredients the fact that they spread all together is very disappointing. None of the other reviewer mentioned this. I used parchment on my favorite cookie sheets with a 1 T cookie scoop. I was so sad to check on them after just 8 min to see that I no longer had 20 cookies. The next sheet I put them farther apart and the same thing happened. On the last sheet I had dough for 7 cookies and the same thing happened. IF I try these again I might just a few in the oven and if they spread like they did today I'll put the rest in a 9X13" pan to make a bar cookie then I'll throw away the recipe. Read More
Rating: 5 stars
04/13/2020
These cookies are delicious! Great recipe! I did not change any ingredients to make the cookies. A lot of reviewers said the cookies spread when baked. To prevent the cookies from spreading I did the following. After mixing, ROLL cookie dough into 1 & 1/2 inch balls, instead of dropping by spoonful’s. Place in shallow pan so they are not touching. Chill in refrigerator for at least 2 hours. After 2 hours, preheat oven to 350 degrees. While oven is preheating place 12 cookie dough balls in the freezer (15 minutes). Remove cookie dough balls from freezer and place them on a parchment lined cookie sheet. Bake 13-15 minutes until golden. While baking place next batch of cookie dough balls in freezer. Rest 3-4 minutes then transfer to a wire rack to cool. Bake remaining cookie dough balls or freeze up to three months.These cookies are delicious! Read More
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Rating: 5 stars
01/14/2019
Made per recipe. Absolutely the BEST cookie I've ever had! However next time will add pecans--a southern thing. LOVE 'em!!!. Read More