Oatmeal toffee cookies
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| 1 | teaspoon | Baking soda |
| 1 | cup | (2 sticks) unsalted butter; room temperature |
| ¾ | cup | Sugar |
| ¾ | cup | Light brown sugar |
| 1 | Egg | |
| 1 | teaspoon | Vanilla extract |
| 1½ | cup | Oatmeal |
| 1 | cup | Bittersweet chocolate (4 1/2 ounces); coarsely chopped |
| 1 | cup | Toffee pieces; 5 1/2 ounces |
Directions
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 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. Removefrom the oven, and transfer to a baking rack to cool.
Posted to recipelu-digest Volume 01 Number 370 by molony <molony@...> on Dec 15, 1997