Oatmeal Toffee Cranberry Cookies

Baking again?! I know I can hardly believe it myself, but we had reason to celebrate in our household so I had to bake something for my Husband. This is originally a Martha Stewart recipe, but Week of Menus raves about it as well. They turned out really good! But beware, there is a lot going on in this cookie. Oatmeal, chocolate, toffee and dried cranberries. Enjoy!

Martha Stewart's Oatmeal Toffee Cookies

Makes about 2 dozen 3-inch cookies

Ingredients:

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 egg

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)*

* I used Craisins instead of dried cherries.

* I used 4 Heath bars coarsely chopped instead of a cup of toffee pieces.

* Because of the chocolate bars, I reduced my 1 cup of bittersweet chocolate to 3/4 cup.

Directions:

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.

Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cranberries, chocolate, and toffee pieces; mix to combine.

Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.

I froze a few logs for later!

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