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The Ellis River House's Oatmeal, Chocolate, Dried Cranberries and Toffee Cookies
1 1/2 C. flour
1 t. baking soda
1 c. butter (at room temperature)
3/4 C. white sugar
3/4 C. light brown sugar
1 egg
1 t. vanilla extract
1 C. dried cranberries
1 C. chocolate chips
1 C. toffee bits (Skorr brand preferred)
1 1/2 C. oatmeal
Preheat the oven to 350�F. Sift flour and baking soda. In a separate bowl, cream
together the butter, white sugar, brown sugar, egg and vanilla extract. Combine
with flour mixture. Stir in cranberries, chocolate chips, toffee and oatmeal.
Cover cookie sheets with parchment paper. Place rounded teaspoonfuls of batter
about 2 inches apart on sheets. Bake for 8-10 minutes. Remove and cool.
Makes about 2 dozen.
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