Martha Stewart's Oatmeal Toffee Cookies

Posted on Oct 12 2015 - 12:00am by admin

Ingredients & Directions


1 1/2 c Flour
1 ts Baking soda
1 c Unsalted butter; room
-temperature
3/4 c Sugar
3/4 c Light brown sugar
1 1/2 c Oatmeal
1 Egg
1 ts Vanilla extract
1 c Dried cherries
1 c Bittersweet chocolate (4 1/2
– ounces; coarsely chopped
1 c 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?s 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?s 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 1 1/2-inch in diameter. Dough can be frozen,
chilled in the refrigerator for 1 to 2 days or baked immediately. Cut logs
into 3/4-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@eaze.net
Contributor: Martha Stewart


Yields
2 Dozen 3-in

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