Oatmeal Toffee Cookies
1 ½ cups flour
1 tsp baking powder
1 cup butter, room-temp (nuh-uh, don’t even think about it—NOT MARGARINE)
¾ cup sugar
¾ cup brown sugar
1 ½ cups oatmeal
1 egg
1 tsp. vanilla
1 cup dried cherries (you know, like Craisins) (I might do less here) (I like them better chopped)
1 cup bittersweet chocolate, coarsely chopped (or you can do what I do and just throw in a bunch of chocolate chips because bittersweet is #1- evil and #2- evil)
1 cup Skor toffee bits (or some smashed Heath bars. Or leave these out because, HELLO, they are expensive.)
Sift together the flour and baking soda and set aside. (Yes, I find my sifter in the back of the drawer and actually do this step.) Cream the butter and sugars until light and fluffy for 2-3 minutes. Scrape down the sides of the bowl once or twice (or six times, if you want to be naughty). Add egg and mix well. Add vanilla. Mix. Add the sifted flour in small additions on low speed until well combined. Add oatmeal, cherries, chocolate and toffee pieces. Mix to combine. (My hand mixer cannot handle this, so I used my toned muscled arm.)
Divide into three equal portions and roll into logs using plastic wrap approximately 1 ½ inches in diameter. Dough can be frozen or chilled in the refrigerator for 1 to 2 days or baked immediately. Cut logs into ¾ inch pieces. Bake on a parchment-lined baking sheet (or not) until golden brown— 10 minutes at 350 degrees. EAT!
***I do not do the wrapping and chilling. Just plop big spoonfuls on the cookie sheet and cook them. Because you need to EAT them! Best cookie dough, EVAH, by the way.***
