|It all begins with softened butter|
|creaming the butter and sugar|
|measuring the toffee bits|
|"That's some chunky cookie dough," said mom|
|space them out equally--these cookies flatten and spread out quite a bit|
|ready to bake|
|The critic likes it|
|I must concentrate|
Martha Stewart's Oatmeal Toffee Cookies
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup light-brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups oatmeal
1 cup dried cherries
1 cup bittersweet chocolate, coarsely chopped
1 cup toffee pieces, (5 1/2 ounces)
1.Heat oven to 350 degrees. Sift together flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars 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.
2.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.
3.Scoop 2Tbsp rounds of dough onto lined cookie sheet (we use non-stick Silpat, which is awesome for baking), and bake until golden brown, 8 to 12 minutes. Remove from oven, and transfer to a baking rack to cool.
Makes about 2 dozen 3-inch cookies TOOLS WE USED: