Wonderful crispy toffee ice box cookie with a modern twist of dried cranberries and chocolate chips. Refrigerator cookies became popular after WWII when electric refrigerators became a modern marvel and housewives found wonderful ways to utilize it to help prepare food. The time that this cookie rests in the refrigerator develops the flavors and texture. It is well worth the effort.
The Cranraisens that I had where plump and large, I chopped them up for a couple of pulses in the food processor so they would not interfere with the slicing of the cookie dough. When I chilled the cookie dough, I put the rolls in tall glasses so they would stand up in the refrigerator. This keeps them from getting flat on one side.
Great cookie with a glass of milk or a dish of ice cream.
Cranberry Toffee Refrigerator Cookies
- 1 cup softened butter
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups flour all purpose
- 1 1/2 quick cooking rolled oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup miniature chocolate chips
- 1 cup dried cranberries
- 1 cup Enish toffee bits
In a large mixing bowl on medium speed cream sugar and butter together until light and fluffy. Add egg and vanilla until well blended. Sift flour, soda, salt together in a separate bowl. Gradually add flour mixture to creamed mixture and mix well. Sir in by hand oatmeal, cranberries, toffee bits, and chocolate chips. On a lightly floured surface divide dough into 3 parts and form 9 inch rolls. Wrap in plastic wrap or wax paper and chill at least 4 hours or overnight. .
Preheat oven 350 degrees. Prepare cookie sheets with vegetable spray or parchment paper.
Working with one roll at a time leaving others in the refrigerator. Unwrap roll and slice 1/2 inch thick and place on cookie sheet 2 inches apart.
Bake at 350 degrees for 8 to 10 minutes until golden brown. Cool on wire rack.