Ingredients
The following ingredients have 24 Servings
- 3/4 Cup Craisins
- 1/4 Cup Unsalted Butter (softened)
- 1/4 Cup Shortening
- 1/4 Cup White Sugar
- 1/2 Cup Brown Sugar
- 1 Large Egg (whisked)
- 2 Teaspoons Vanilla
- 3/4 Cup Flour
- 1 1/2 Cups Old Fashioned Oats
- 2 Teaspoons Baking Soda
- 1/2 Teaspoon Cinnamon
- 1/8 Teaspoon Salt
- 1 1/4 Cup Semi Sweet Chocolate Chips
- 3/4 Cup Milk Chocolate Toffee Bits (found by the chocolate chips)
Instruction
- Add the craisins to a small saucepan and add just enough water to cover the craisins.
- Heat over medium heat until it just begins to boil and the craisins are plump.
- Quickly drain the craisins and place in a bowl in the fridge to cool.
- In the bowl of a KitchenAid, add the butter and shortening and mix to combine until smooth.
- Scrape down the sides of the bowl and add the brown and white sugar.
- Turn the mixer onto low for a few seconds and then increase to medium speed and beat for 1-2 minutes.
- Scrape down the sides of the bowl again and add the egg and vanilla.
- Beat until well incorporated.
- In a small bowl, gently stir together the flour, oats, cinnamon, salt and baking soda.
- Add to the wet ingredients and beat for about 30 seconds.
- Remove the craisins from the fridge and blot dry with paper towels.
- Scrape down the sides of the bowl and add the craisins, chocolate chips and toffee, mixing until just combined.
- Scrape the sides down one last time and tightly cover the bowl with saran wrap.
- Place in the fridge for 1-2 hours.
- Remove the bowl from the fridge and heat the oven to 350 degrees.
- Line a baking sheet with parchment or a silpat.
- Scoop out rounded tablespoons of the dough, or we prefer to use a cookie scoop, onto the baking sheet and bake for 8-9 minutes.
- Remove the cookie from the oven when it still looks a tad underbaked but crisping around the edges.
- Allow the cookies to cool for 2 minutes then place on a cooling rack or just start stuffing your face.
- I wont judge you. In fact, I'll join you.
