Yield: 2 Dozen 3-in
|1 teaspoon||Baking soda|
|1 cup||Unsalted butter; room temperature|
|¾ cup||Light brown sugar|
|1 teaspoon||Vanilla extract|
|1 cup||Dried cherries|
|1 cup||Bittersweet chocolate (4 1/2 ounces; coarsely chopped|
|1 cup||Skor toffee bits (5 1/2 ounces)|
Martha Stewart always thought it would be difficult to improve on her own oatmeal cookie recipe until she tasted Torie Hallock 92s exquisite oatmeal cookies filled with toffee pieces, chocolate chunks, and dried 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 92s oatmeal-cookie dough can be baked immediately, refrigerated for 1-2 days, and frozen 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 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 1½-inch in diameter. Dough can be frozen, chilled in the refrigerator for 1 to 2 days or baked immediately. Cut logs into ¾-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.
From Martha Stewart Living Television Program 11/30/97 Typo's by Connie Robertson......clonnie@... Contributor: Martha Stewart