posted by blizlady 06-14-102 3:50 PM
Martha Stewart
Oatmeal-Toffee Cookies
(Note: The cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month)
1 1/2 cups all purpose flour
1 tsp. baking soda
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar
1 egg
1 tsp. vanilla extract
1 1/2 cups oatmeal
1 cup dried cherries (or Craisins)
1 cup bittersweet chocolate (4 1/2 oz.) coarsely chopped
1 cup toffee pieces (5 1/2 oz.)
Heat oven to 350 degrees. Sift together the flower and baking soda and set aside.. In the bowl of an electric mixer fitted with paddle attachment (I used a hand mixer), cream the butter and sugars on medium-high speed until light and fluffy, about 2-3 minutes. Scrape down the sides of bowl once or twice during mixing. Add the egg and mix on high speed to combine. Add vanilla extract; mix to combine.
Add the sifted flour a bit at a time on low speed until well combined. Add the oatmeal, cherries, chocolate and toffee pieces; mix on low speed to combine.
Divide the dough into 3 equal portions and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. Refrigerate or bake immediately. To bake, cut logs into 3/4-inch slices. Bake on parchment lined baking sheets until golden brown, about 8-10 minutes. Remove from oven and transfer to a baking rack to cool.
Makes about 2 dozen 3-inch cookies