Kathy's Cran-Oatmeal Toffee Jumbles

• 1 cup butter, softened
• 2 large eggs
• 2 cups packed light brown sugar
• 2 teaspoons vanilla extract
• 1 34 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 12 teaspoon salt
• 3 cups quick-cooking oatmeal
• 1 (10 ounce) packageheath bits o' brickle almond toffee bits
• 1 cup sweetened flaked coconut
• 1 cup dried cranberries

1. Heat oven to 350 degrees.
2. Lightly grease (or use sil pads) cookie sheets.
3. Beat butter,eggs,brown sugar and vanilla until well blended.
4. Add flour, baking soda, cinnamon and salt; beat until blended.
5. Stir in oats, toffee and coconut; add cranraisins.
6. Drop dough by small cookie scoop about 2 inches apart onto cookie sheet.
7. Bake 12 minutes or until edges are lightly browned.
8. Cool 1 minute on pan, then remove to a wire rack.
9. Makes about 3 1/2 dozen cookies.

butter, eggs, brown sugar, vanilla, flour, baking soda, ground cinnamon, salt, quickcooking, packageheath bits o, coconut, cranberries

Taken from www.food.com/recipe/kathys-cran-oatmeal-toffee-jumbles-240510 (may not work)