Oat Toffee Cherry Chocolate Cookie
1½ cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
¾ cup granulated sugar
¾ cup light-brown sugar
¼ teaspoon cinnamon
¼ teaspoon salt
1 teaspoon pure vanilla extract
1½ cups old-fashioned rolled oats
1 cup dried cherries
1 cup bittersweet chocolate, coarsely chopped
1 cup toffee pieces, (5½ ounces)
Heat oven to 350° F. Sift together flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugars, cinnamon and salt on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.
Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.
Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1½ inches in diameter. To bake, cut logs into ¾ inch pieces. Bake on parchment lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.
Oat Toffee Cherry Chocolate Cookie is a sweet, tart, buttery, crisp, chewy cookie. Soft, moist and flavorful, it is my most requested oatmeal cookie recipe by far!
Martha Stewart Oatmeal Toffee Cookies
Saturday, January 16, 2016 - 10:56am