Merry Christmas, Ellis County! We have a great show lined up for you this year. Hear from our “Monday Motivation” host, Tom Connally, join Becky in her kitchen for a Christmas recipe, learn how to make a DIY cocoa gift with Yvonne, and take a tour through the Waxahachie ISD Administration Building!
Recipe for Becky’s Kitchen:
TOFFEE CRANBERRY CRISPS
- 1 cup butter, softened
- ¾ cup brown sugar
- ¾ cup sugar
- 1 large egg, room temperature
- 1 tsp vanilla
- 1-1/2 cups all-purpose flour
- 1-1/2 cups quick-cooking oats
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup dried cranberries
- 1 cup miniature chocolate chips
- 1 cup milk-chocolate English toffee bits
- In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt in a small bowl; gradually add to creamed mixture and mix well. Stir in the cranberries, chocolate chips and toffee bits.
- Shape into three 12- inch logs; securely wrap each in waxed paper. Refrigerate for 2 hours or until firm. Unwrap and cut into ½ inch slices. Place 2 inches apart on lightly greased baking sheets.
- Bake at 350 for 8-10 minutes or until golden brown. Remove to wire racks to cool.
- Yields 4 dozen cookies
Notes: I used the sugared dried cranberries because I couldn’t find just regular dried cranberries. I chopped them into smaller pieces.
The dough is very stiff, so I had to do most of mixing in the cranberries, chips and toffee bits by hand.
The refrigerated dough can stay in the fridge for several days, so you can have it on hand if you get a Cookie Monster attack!
