The ladies of Athens don't lie. These are pretty damn good cookies. (Ooh, maybe the ladies of Athens wouldn't appreciate me saying the word "Damn"?) I got this recipe from a friend who stole it from "Under the Magnolia, A Tasteful Tour of Athens" cookbook. I mix 'em up and Allen bakes 'em -- we've got division of labor worked out in the cookie department. We've also finally learned our lesson and we freeze most of the dough and just pull it out when we need a sweet treat. (Otherwise, Allen eats them all and they're gone in just a couple of days.) We also like baking them when we have friends over for dinner. They're the best cookies on earth when they're pulled out of the oven and paired with some vanilla ice cream.
2 sticks butter (or margarine)
3/4 cup light brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla
1 1/2 cups self-rising flour
1 1/2 cups oatmeal
1 cup semi-sweet chocolate chips
1 cup dried cranberries
1 (7.5 oz) package of toffee bits
Cream butter and sugars, add egg and vanilla mixing well. Blend in flour, oatmeal, chocolate chips, cranberries and toffee bits. Drop by teaspoonfuls onto a greased baking sheet. Bake for 10 minutes. Cool slightly before transferring to cooling rack (or your mouth).
Unfortunately they're not as big as Allen's (unusually small) head.