Martha Stewart's Oatmeal Toffee Cookies Recipe
Servings: 2
Ingredients
- 1 1/2 c. Flour
- 1 tsp Baking soda
- 1 c. Unsalted butter, room temperature
- 3/4 c. Sugar
- 3/4 c. Light brown sugar
- 1 1/2 c. Oatmeal
- 1 x Egg
- 1 tsp Vanilla extract
- 1 c. Dry cherries
- 1 c. Bittersweet chocolate (4 1/2 ounces, coarsely minced
- 1 c. Skor toffee bits (5 1/2 ounces)
Directions
- Oatmeal cookie recipe till she tasted Torie Hallock"s exquisite oatmeal cookies filled with toffee pcs, chocolate chunks, and dry cherries. An outstanding baker and cook, Torie lives in rural Maine and still manages to locate the finest and most delicious ingredients to use in her cooking.
- Torie"s oatmeal-cookie dough can be baked immediately, refrigerated for 1-2 days, and frzn for up to a month.
- 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 till light and fluffy, about 2 to 3 min. Scrape down the sides of the bowl one or possibly twice during mixing. Add in egg; mix on high speed to combine. Add in vanilla extract; mix to combine.
- Scrape down the sides of the bowl.
- 2. Add in the sifted flour in additions on a low speed till well combined. On low speed, add in the oatmeal, cherries, chocolate and toffee pcs 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 frzn, chilled in the refrigerator for 1 to 2 days or possibly baked immediately. Cut logs into 3/4-inch pcs. Bake on parchment-lined baking sheets, till golden, 8 to 10 min. Remove from the oven, and transfer to a baking rack to cold.
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