Cranberry Toffee Oatmeal Chippers
Servings: 24 cookies
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.
Notes
store in an air tight container at room temperature
Nutrition
Serving: 1g | Calories: 206kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 119mg | Potassium: 91mg | Fiber: 2g | Sugar: 18g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg