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Chewy Oatmeal Cherry Toffee Crisps

Chewy Oatmeal Cherry Toffee Crisps

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MARBALET

Everyone just loves these cookies. You can make them soft by leaving them on the cookie sheet for a minute or two. If you like a crisp and crunchy cookie - immediately remove them from the cookie sheet once they are done baking! Full of berries, oatmeal, chocolate and toffee.

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Original recipe yields 36 servings

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Nutrition

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  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Sift together the flour and baking soda; set aside. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla. Gradually stir in the sifted mixture, then mix in the oats, cherries, chocolate chips and toffee bits until evenly distributed. Divide the dough in to 3 portions and form them into logs, about 2 inches in diameter. wrap in waxed paper and refrigerate or freeze until firm.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper. Slice dough logs into 3/4 inch thick slices. Place the cookies 2 inches apart onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews

nomoredrama31
9
6/26/2007

Very good! I used Splenda in place of sugar and reduced brown sugar by 1/4 c (personal preference to eliminate some of the sweetness). Reduced butter by 2 tablesppons and Added 1/8c extra of flour and this eliminated the spreading. Chopped the cherries for cost saving to add more of that flavor throughout cookies. Sometimes I use choc chips and sometimes I use white choc chips (the white compliment the cherries wonderfully)

TRISHICAT
6
8/18/2007

This is a favorite cookie in my house. They are crisp on the outside, and slightly chewy in the center. I add 1/4 whole wheat flour to the recipe to address the speading problem and add a nutty flavor. This also allows me to skip refrigeration first, to save time. Like others, I also use craisins unless it is a holiday.

Misty
4
5/26/2010

I find that if you cut the amount of toffee bits by half (use 1/2 cup) there is no spreading.