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Oatmeal Toffee Cookies w/Dried Cherries

Very rich and very good! Be sure to read my notes at the bottom if you make these.

Recipe Link: www.marthastewart.com

List of Ingredients

TORIE'S OATMEAL-TOFFEE COOKIES

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup unsalted butter -- (2 sticks) room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups oatmeal
1 cup dried cherries
1 cup bittersweet chocolate (4 1/2 ounces) -- coarsely chopped
1 cup toffee pieces (5 1/2 ounces)



Recipe

1. Heat oven to 350 degrees. Sift together the flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the 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 once or twice during mixing. Add the 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 low speed until well combined. Add the oatmeal, cherries, chocolate, and toffee pieces; mix on low speed to combine.

3. Divide the dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. Chill. To bake, 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.

Yield:
"2 dozen"

NOTES : "Martha Stewart always thought it would be difficult to improve on her own oatmeal cookie recipe, until she tasted Torie Hallock’s exquisite cookies filled with toffee pieces, chocolate chunks, and dried cherries. An outstanding baker and cook, Torie lives in rural Maine. She always uses the finest and most delicious ingredients in her cooking. Torie’s oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month."

My Notes: I used quick oats because that's what I had on hand, I used Ghiradelli double chocolate chips, I used salted butter, the brown sugar didn't say packed but I did pack it, and I used almond brickle chips. I think I may have gotten a little more than 2 doz. Don't crowd these on the cookie sheet because they spread. I cooled them on the cookie sheets 2 or 3 minutes before removing to a cooling rack. I had to bake these about 12 minutes or so. I don't have a paddle attachment to my mixer. I stirred the last three ingredients into the batter.
The cherries were very hard to find for me (and expensive!). I might try dried cranberries next time.