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Oatmeal Toffee Cookies

Yield: 24 Servings

Ingredients and directions for this recipe

1 1/2 c All-purpose flour
1 ts Baking soda
1 c (2 sticks) unsalted butter;
-room temperature
3/4 c Sugar
3/4 c Light brown sugar
1 Egg
1 ts Vanilla extract
1 1/2 c Oatmeal
1 c Bittersweet chocolate (4 1/2
-ounces); coarsely chopped
1 c Toffee pieces; 5 1/2 ounces

I got this from Martha Stewarts Homepage....and she stated that this recipe
even beat her all time favorite for oatmeal cookies...I have not made it
but I saw her do it and they look fabulous...

Makes about two dozen 3-inch cookies

1. Heat oven to 350 degrees. Sift together the flour and baking soda and
set aside. 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.

2. 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.

3. 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. Removefrom the oven, and transfer to a baking rack
to cool.

See also:
Previous recipe Oatmeal Surprise Cookies
Next recipe Oatmeal Trail Mix Cookies

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