Chocolate-Chunk Toffee Cookies

Ingredients

• 1 teaspoon baking soda 
• 4.5 ounces bittersweet chocolate coarsely chopped
• 1 large eggs 
• 1.5 cups flour all-purpose
• 0.8 cup granulated sugar 
• 0.8 cup brown sugar light packed
• 1.5 cups old-fashioned oats uncooked
• 1 cup butter salted softened
• 1 cup cranberries dried sweetened such as blueberries or cherries
• 1 cup toffee candy bars chopped
• 1 teaspoon vanilla 

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• wire rack
• hand mixer

Directions

1. Preheat oven to 35
2. Line 2 baking sheets with parchment paper.
3. Cream butter and both sugars in the bowl of an electric mixer fitted with paddle attachment at medium-high speed until light and fluffy, about 2 to 3 minutes, scraping down sides of bowl once or twice.
4. Add egg, and mix at high speed to combine.
5. Add vanilla, and mix well, scraping down sides of bowl.
6. Sift together flour and baking soda in a bowl, and add a little at a time to butter mixture, mixing on low speed until well combined.
7. Mix in remaining ingredients until combined.
8. Spoon heaping tablespoonfuls of dough 2 inches apart onto baking sheets.
9. Bake cookies at 350 about 10 minutes or until golden brown.
10. Let cool on pan 2 minutes, transfer to a wire rack, and let cool completely. Store in an airtight container up to 2 days.