Oatmeal Cranberry Cookies

• 1 cup softened margarine or butter
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 1.5 cup all purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt (optional)
• 3 cup oats (quick or old-fashioned)
• 1 cup chopped dried & sweetened cranberries
• 1/2 cup toffee bits
• 1/4 cup dark choc bits or shavings (not chips)

1. Preheat the oven to 350 degrees F.
2. In large mixing bowl, beat butter and sugars together until creamy. Add eggs and vanilla; beat well.
3. In medium mixing bowl sift together the flour, baking soda, salt and cinnamon. Add this mixture to the wet ingredients and mix well.
4. Stir oats into mixture until fully integrated.
5. Add cranberries, toffee and chocolate bits to the mixture. Stir well and add more of anything, if desired.
6. Drop by rounded tablespoons onto ungreased cookie sheet lined with parchment paper.
7. Bake 10-12 minutes until lightly browned on bottom edges. (Cookies may look a very dark brown all the way through, depending on how dark your brown sugar is, so pay close attention to cooking time.)
8. Allow cookies to sit on cookie sheet for 1 minute, then remove to cooling rack or paper towels. Cookies should be soft and chewy in the middle, not crunchy. Store in airtight containers.

margarine, brown sugar, granulated sugar, eggs, vanilla, flour, baking soda, cinnamon, salt, oats, cranberries, toffee bits, shavings

Taken from www.epicurious.com/recipes/member/views/oatmeal-cranberry-cookies-1213340 (may not work)