Oatmeal Toffee Cookies
1 1/2 cups all-purpose flour
Heat oven to 350°F. Sift together the flour and baking soda and set aside.
1 teaspoon baking soda
1 cup unsalted butter -- room temperature
3/4 cup sugar
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 1/2 cups oatmeal
1 cup dried cherries
1 cup bittersweet chocolate - (4 1/2 oz) -- coarsely chopped
1 cup toffee pieces - (5 1/2 oz)
In an electric mixer, using a paddle attachment cream the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl one or twice during mixing. Add egg; mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl. Add the sifted flour in additions on a low speed until well combined. On low speed, add the oatmeal, cherries, chocolate and toffee pieces and mix to combine.
Divide the dough into three equal portions and roll into logs using plastic wrap, approximately 1 1/2-inch in diameter. Dough can be frozen, chilled in the refrigerator for 1 to 2 days or baked immediately.
Cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from the oven, and transfer to a baking rack to cool.
This recipe yields about 2 dozen 3-inch cookies.
Source of recipe: Torie Hallock, Martha's friend