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Title: Martha Stewart'S Oatmeal Toffee Cookies
Yield: 1 Recipe

Ingredients

      1    no ingredients

Instructions

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

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. 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. 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.

Makes about two dozen 3-inch cookies

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