Oatmeal Cherry Toffee Chocolate Cookies
rec.food.cooking/Ilene
Source: Martha Stewart
Makes about two dozen 3-inch cookies

These cookies are really a terrific treat. Make sure to roll them into logs and chill well. Also, do not flatten the slices because they spread quite a bit.

Oatmeal-cookie dough can be baked immediately, refrigerated for 1-2 days, and frozen for up to a month.

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup 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)

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 (Note: Do not flatten slices). 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.