3/4cupGhirardelli Peppermint Bark Squaresbroken into small pieces
Instructions
Preheat oven to 375ºF.
With a handheld mixer, or Kitchen Aid, beat butter and sugar together until light and fluffy. Add eggs and vanilla, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and peppermint bark pieces.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-14 minutes or until golden brown. Cool on wire rack.