Photo credit ~ Martha Stewart.com
If you want some ammunition in your baking repertoire to impress that certain person, this is the cookie recipe to use! These cookies are unbelievably delicious and I would bake them all the time, if only they weren’t so decadent.
I’ve been baking them ever since I found the recipe in one of my favorite cookbooks, “The Martha Stewart Living Cookbook.” According to Martha ~ her friend, Torie Hallock, makes these everything-but-the-kitchen-sink cookies often for Martha at Skylands, Martha’s house in
. What a friend! Maine
Just take a look at what they are filled with: Chocolate! Cherries! Toffee! Oatmeal! They are crisp and chewy at the same time and the tart cherries combined with the bittersweet chocolate is heavenly. Fantastic! Sooo delicious with an awesome combination of flavors! And, I really mean it! If you bake a double batch, they freeze great, that is if they make it that far.
I order my dried cherries from
Cherry Republic in . They sell just about anything you would want that is made of cherries, such as Hot Cherry Salsa, Cherry Fudge Sauce and you can even slather yourself in their Cherry Body Lotion. If you are a cherry addict you have to take a look! Michigan
So, let’s start baking! They would bake up the perfect treat!
Torie’s Chocolate-Chunk Toffee Cookies
1½ cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
¾ cup packed light-brown sugar
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla
1½ cups old-fashioned rolled oats
1 cup dried cherries
4½ ounces bittersweet chocolate, coarsely chopped
1 cup (about 7 ounces) toffee pieces, finely chopped
Preheat oven to 350 degrees. Use two nonstick baking sheets or parchment paper on the baking sheets.
In a large bowl, sift flour and baking soda.
With electric mixer, cream butter and sugars until light and fluffy, about 3 minutes, scraping down the sides of the bowl.
Add egg, mix on high speed to combine.
Add vanilla. Mix well.
Add flour mixture to egg mixture on low speed until well combined.
Add oats, cherries, chocolate and toffee pieces. Mix to combine.
Spoon dough by heaping tablespoons onto the baking sheets, spacing the cookies 2” apart.
Bake until golden brown about 10 minutes.
Cool on wire rack. Store in airtight container.
Pam’s note: They are kind of a flat cookie but, if they spread out too much when they are baked, place the dough in the refrigerator for an hour or so before baking.
Oh my gosh, they are good and I wouldn’t object if after you bake them, you mail me a few!!!