Cookies, Candy & Desserts |
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Oatmeal Toffee Cookies - 2005
Recipe courtesy of Martha Stewart
INGREDIENTS
PREPARATION
Heat oven to 350 degrees. Sift together the flour and baking soda. In an electric mixer, using the paddle attachment, cream the butter and sugars on medium-high speed until light and fluffy (about 2 minutes). Scrape down the sides of the bowl once or twice during mixing. Add the egg. Mix on high speed to combine. Add vanilla extract and 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. On low speed add the oatmeal, cherries, chocolate and toffee pieces. Mix to combine.
Divide the dough into three portions and roll into logs, wrapping in plastic wrap (about 1 1/2 inches in diameter). Chill. Slice in 3/4 inch pieces and bake on parchment-lined baking sheets until golden brown (8 to 10 minutes). Cool on a rack.
- 1 ½ cups flour
- 1 teaspoon baking soda
- 1 cup unsalted butter
- ¾ cup sugar
- ¾ cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1½ cups oatmeal
- 1 cup dried cherries or craisins
- 1 cup bittersweet chocolate -- chopped
- 1 cup toffee pieces
PREPARATION
Heat oven to 350 degrees. Sift together the flour and baking soda. In an electric mixer, using the paddle attachment, cream the butter and sugars on medium-high speed until light and fluffy (about 2 minutes). Scrape down the sides of the bowl once or twice during mixing. Add the egg. Mix on high speed to combine. Add vanilla extract and 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. On low speed add the oatmeal, cherries, chocolate and toffee pieces. Mix to combine.
Divide the dough into three portions and roll into logs, wrapping in plastic wrap (about 1 1/2 inches in diameter). Chill. Slice in 3/4 inch pieces and bake on parchment-lined baking sheets until golden brown (8 to 10 minutes). Cool on a rack.
