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Toffee Berry Crisps


 My husband loves crunchy cookies, and these buttery treats are a texture and flavor powerhouse. The oats and toffee provide a nutty-like crunch, and the minced, chewy dried fruit adds a mild tartness that balances the sweetness of the sugars, toffee, and chocolate chips.


You can use pretty much any dried berry or a combination of them. I used blueberries and cherry juice-infused cranberries in this easy recipe. Be warned: Although the recipe makes four dozen, they don’t last long!

 

Ingredients

1 c butter, softened

¾ c sugar

¾ c light brown sugar

1 large egg, room temperature

1 tsp. vanilla

1 ½ c all-purpose flour

1 ½ quick-cooking oats

1 tsp. baking soda

¼ tsp. salt

1 c dried fruit, such as cranberries, cherries, and blueberries, diced small

1 c mini semi-sweet chocolate chips

1 c milk chocolate toffee baking bits, such as Heath

 

Directions

  1. In a large bowl, cream butter and sugars until light and fluffy, about five minutes. Beat in egg and vanilla.

  2. Combine flour, oats, baking soda, and salt in a separate bowl. Gradually add the flour/oats mixture to the creamed mixture and mix well. Stir in berries, chocolate chips, and toffee bits.

  3. Divide the dough in half and shape it into round logs. Wrap each roll in plastic wrap or wax paper and refrigerate for two hours or until firm.

  4. Once firm, unwrap the dough and evenly slice it into one-half-inch discs. Place two inches apart on baking sheets lightly spray baking sheets with oil or use baking liners. I’m a big fan of Silpat.

  5. Bake at 350 degrees for eight-to-10 minutes until golden brown. Cool cookies on a wire rack.


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