Toffee Cranberry Crisps

• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1-1/2 cups quick-cooking oats
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup dried cranberries
• 1 cup miniature semisweet chocolate chips
• 1 cup milk chocolate English toffee bits

1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the cranberries, chocolate chips and toffee bits.
2. Shape into three 12-in. logs; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/2-in. slices. Place 2 in. apart on lightly greased
3. .
4. Bake at 350u0b0 for 8-10 minutes or until golden brown. Remove to wire racks to cool.

butter, sugar, brown sugar, egg, vanilla, flour, oats, baking soda, salt, cranberries, chocolate chips, milk chocolate

Taken from www.tasteofhome.com/recipes/toffee-cranberry-crisps/ (may not work)