- 1 cup butter (no substitutes), softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1 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 English toffee bits or almond brickle chips
- In a mixing bowl, cream butter and sugars. Beat in egg and vanilla. Combine flour, oats, baking soda and salt; gradually add to creamed mixture. Stir in cranberries, chocolate chips and toffee bits. Shape into three 12-in. rolls; 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 ungreased baking sheets. Bake at 350 degrees F for 8-10 minutes or until golden brown. Remove to wire racks to cool.