Oatmeal Craisins Toffee Chocolate Cookies
Soft, chewy, and overflowing with bold flavors, these Oatmeal Craisins Toffee Chocolate Cookies are the ultimate treat for cookie enthusiasts. Featuring a delightful medley of textures, each bite offers the hearty chew of old-fashioned rolled oats, the tart sweetness of dried cranberries, the irresistible crunch of toffee bits, and the rich indulgence of semi-sweet chocolate chips. Enhanced with a hint of cinnamon for a warm, cozy touch, these cookies strike the perfect balance between sweet and savory. Ready in under 30 minutes, they’re perfect for holiday gatherings, afternoon snacks, or anytime you crave a comforting homemade dessert. Bake up a batch of these crowd-pleasers today and watch them disappear in no time!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 0.5 cup granulated sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 2.5 cups old-fashioned rolled oats
- 1 cup dried cranberries (craisins)
- 0.75 cup toffee bits
- 1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the oats, dried cranberries, toffee bits, and chocolate chips using a spatula or wooden spoon until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers look slightly undercooked. The cookies will set as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to a week. Enjoy!
Nutrition Facts
Calories |
6771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.8 g | 401% | |
| Saturated Fat | 185.7 g | 928% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 949 mg | 316% | |
| Sodium | 3037 mg | 132% | |
| Total Carbohydrate | 962.1 g | 350% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 615.4 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 556 mg | 43% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 1666 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
