TOFFEE CHERRY CHOCOLATE CHUNK OATMEAL COOKIES
When I quit working after my first child was born, I needed all the help I could get in the kitchen. I hadn't baked cookies since I was 12 and my kitchen/cooking vernacular was limited to preheat, boil, bake and grill. The difference between chopping, dicing and mincing were lost on me. Back in the day, before email and blogging, I scoured magazines for food inspiration. This recipe is from the 1998 issue of Martha Stewart Living Magazine. My husband says the uncooked dough may be one of his favorite desserts. Cooking one log at a time and eating these cookies just barely cooled is one amazing experience. So good they make a mighty fine dessert for a gathering. Serve with a glass of milk around a roaring fire in the middle of winter and guests will be begging for just one more.
Halfway through baking, take the cookies out of the oven and bang the tray against the counter to flatten them out. This dough may be baked off over a two days, or all at once and stored for two days in an airtight container. Place no more than 8 cookies on each sheet or the edges may come together.
1 1/2 cups flour
1 teaspoon baking soda
1/2 pound unsalted butter, room temperature
3/4 cup light brown sugar
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups thick oats
1 1/4 cups dried cherries
1 1/4 cup toffee pieces
4 ounces bittersweet chocolate, coarsely chopped
1. Preheat oven to 350 degrees F.
2. In a large bowl sift flour and baking soda. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter. Add both sugars on medium speed for 2-3 minutes. Scrape down the sides of the bowl, then add the egg and vanilla on high speed to combine. Scrape down the bowl again.
4. Add flour mixture and mix on low until combined.
5. Add oats, toffee, chocolate and cherries to the flour mixture. Mix until just combined.
6. Divide the dough in half and form into two 1 1/4" logs. Wrap in parchment paper and refrigerate the logs for at least 30 minutes.
7. Slice in 1-inch rounds and bake on Silpat lined baking sheet until golden brown (take out when golden as they will continue cooking once out of the oven--do not over bake).
MAKES 12 TO 16 COOKIES