posted by Linda in MO 12-05-100 1:18 PM
* Exported from MasterCook *
Torie’s Oatmeal-Toffee Cookies
Recipe By : www.marthastewart.com
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Brownies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup unsalted butter -- (2 sticks) room temperature
3/4 cup granulated 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 ounces) -- coarsely chopped
1 cup toffee pieces (5 1/2 ounces)
Heat oven to 350 degrees. Sift together the flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the 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 once or twice during mixing. Add the egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.
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 three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. Chill. To bake, 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.
Yield: "2 dozen"
NOTES : "Martha Stewart always thought it would be difficult to improve on her own oatmeal cookie recipe, until she tasted Torie Hallock’s exquisite cookies filled with toffee pieces, chocolate chunks, and dried cherries. An outstanding baker and cook, Torie lives in rural Maine. She always uses the finest and most delicious ingredients in her cooking. Torie’s oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month."
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