Ingredients
1 cup butter, softened3/4 cup sugar3/4 cup packed brown sugar1 large egg, room temperature1 teaspoon vanilla extract1-1/2 cups all-purpose flour1-1/2 cups quick-cooking oats1 teaspoon baking soda1/4 teaspoon salt1 cup dried cranberries1 cup miniature semisweet chocolate chips1 cup milk chocolate English toffee bits
Preparation
In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. 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.
Shape into three 12-in. logs; securely wrap each in waxed paper. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/2-in. slices. Place 2 in. apart on lightly greased baking sheets.
Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
