Easy to make and excellent cheesecake. fewer calories as well!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 48 |
| Yield: | 48 cookies |
Ingredients
- 1 cup butter, softened
- ¾ cup brown sugar
- ¾ cup white sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ cups rolled oats
- 1 cup bittersweet chocolate chips
- 1 cup toffee candy bits
- 1 cup dried cranberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- 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
| Calories | 134 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 81 mg |
| Sugars | 7 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious. I will add pecans or walnuts next time because I love nuts! Try them y ou will like them.
The reviews do not lie. These cookies are great! I have found them to be quite forgiving when overbaked, as well.
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!
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.
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.
Wonderful and delicious cookies! I made them just as the recipe is written.
Made per recipe. Absolutely the BEST cookie I’ve ever had! However, next time will add pecans–a southern thing. LOVE ’em!!!.
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!