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I think these cranberry toffee oatmeal chippers are officially my new favorite cookie. No, really, they are absolutely to die for.
Don’t worry, I’ll never stop loving those Peanut Butter Meltaways, I am a true peanut butter lover (spoonful a day keeps the doctor away…). I’m kidding, I don’t have a spoonful a day, but I would if I thought it was good for me and not just my tastebuds. These cookies are so fantastic and I don’t even know how I can force you to understand.
The dough is really easy, just the basics in there, but I do choose to use both butter and shortening. You don’t have to, but it really does make a fluffier, softer cookie especially the next day. And if you know Cade and I you know that a chewy on the outside, melt in your mouth soft cookie is a must in our books. Like seriously, don’t give me a crunchy, overcooked cookie. And if it passes the next day test we are even happier.
Creaming the butter, shortening and sugars for 1-2 minutes is a must as it will help the dough to be fluffier when baking. And of course about 1-2 hours of chilling in the fridge. I usually resist any dough that needs to chill as I want cookies right now, not in 2 hours, but I promise it really does make a difference. You can easily roll into balls and store in a ziploc in the freezer for quick baking as well.
Oh and hello, I didn’t even mention the best part! These cookies are made with craisins that we rehydrated in boiling water (it makes them juicier in the cookie but make sure you plan ahead so you can cool them off before adding to the dough), milk chocolate toffee bits and semi sweet chips, which normally we stick to milk but in this case the semi sweet really do add more balance to the cookie. My goodness, and just wait until you eat a hot one out of the oven and you get that buttery, chewy, chocolate, melty toffee and burst of bright craisin flavor. I feel like doing an evil laugh every time I bite into it. And sometimes I do just that…
Is Oatmeal Gluten Free?
Yes, non-contaminated, pure oats are gluten-free.
The problem arises when oatmeal is prepared in a facility that also produces wheat items.
Contamination can occur in such a facility.
Are Cranberries Nutritious?
Cranberries contain good amounts of vitamins A and C.
They also contain fiber and antioxidants.
Cranberry Toffee Oatmeal Chippers
Cranberry Toffee Oatmeal Chippers
Ingredients
- 3/4 Cup Craisins
- 1/4 Cup Unsalted Butter, softened
- 1/4 Cup Shortening
- 1/2 Cup Brown Sugar
- 1/4 Cup White Sugar
- 1 Large Egg, whisked
- 2 teaspoons Vanilla
- 3/4 Cup Flour
- 1 1/2 Cups Old Fashioned Oats
- 1/2 teaspoon Cinnamon
- 1/8 teaspoon Salt
- 2 teaspoons Baking Soda
- 1 1/4 Cup Semi Sweet Chocolate Chips
- 3/4 Cup Milk Chocolate Toffee Bits, found by the chocolate chips
Instructions
- Add the craisins to a small saucepan and add just enough water to cover the craisins.3/4 Cup Craisins
- Heat over medium heat until it just begins to boil and the craisins are plump.
- Quickly drain the craisins and place in a bowl in the fridge to cool.
- In the bowl of a KitchenAid, add the butter and shortening and mix to combine until smooth.1/4 Cup Unsalted Butter, 1/4 Cup Shortening
- Scrape down the sides of the bowl and add the brown and white sugar.1/4 Cup White Sugar, 1/2 Cup Brown Sugar
- Turn the mixer onto low for a few seconds and then increase to medium speed and beat for 1-2 minutes.
- Scrape down the sides of the bowl again and add the egg and vanilla.1 Large Egg, 2 teaspoons Vanilla
- Beat until well incorporated.
- In a small bowl, gently stir together the flour, oats, cinnamon, salt and baking soda.3/4 Cup Flour, 1 1/2 Cups Old Fashioned Oats, 2 teaspoons Baking Soda, 1/2 teaspoon Cinnamon, 1/8 teaspoon Salt
- Add to the wet ingredients and beat for about 30 seconds.
- Remove the craisins from the fridge and blot dry with paper towels.
- Scrape down the sides of the bowl and add the craisins, chocolate chips and toffee, mixing until just combined.1 1/4 Cup Semi Sweet Chocolate Chips, 3/4 Cup Milk Chocolate Toffee Bits
- Scrape the sides down one last time and tightly cover the bowl with saran wrap.
- Place in the fridge for 1-2 hours.
- Remove the bowl from the fridge and heat the oven to 350 degrees.
- Line a baking sheet with parchment or a silpat.
- Scoop out rounded tablespoons of the dough, or we prefer to use a cookie scoop, onto the baking sheet and bake for 8-9 minutes.
- Remove the cookie from the oven when it still looks a tad underbaked but crisping around the edges.
- Allow the cookies to cool for 2 minutes then place on a cooling rack or just start stuffing your face.
- I wont judge you. In fact, I'll join you.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
White Chocolate Molasses Cookies
Million Dollar Peanut Butter Cookies
This quickly became my family’s favorite cookie!! I LOVE LOVE LOVE this cookbook. Best cookbook ever!
Thank you so much Jill!!
I too prefer chewy cookies over crispy. These look delicious, like the suggestion to freeze some rolled. I am a cookie fiend and will eat them like C.M.
haha, yes us too!