Last weekend I was heading to the Cape with my college friends. My friend's Mom enjoys my baking and I don't like to go empty handed so I was looking around for a new cookie recipe. Like I don't have 25 sitting in the must try folder. Anyways, came across this Martha Stewart recipe over at Barbara Bakes . She always has good looking stuff and gave these rave reviews, as did the original recipe on Martha's site, so thought I would give these a go.
My dough was a little hard to work with when trying to roll into a log. I think it was a combination of not chilling it and also I nuked the butter for 10 seconds as it was right out of the fridge. I did shape out per the directions, but then switched as it was late on a Friday evening and my patience was low. Sometimes when trying a new cookie I like to try different ways of putting the dough on the cookie sheet. For these I used small scoops, large scoops, pressed down with the back of a fork, press down with the bottom of a glass (that is wet) and sometimes just putting a blob on the cookie sheet!
I think next time I make them I will use more cherries. I really like the taste of the cherries with the chocolate. I just don't like the price of the cherries! In reading the reviews on Martha's site, some substituted craisins for the cherries. Lastly, I might adjust the butter a little. Two sticks is a lot, but the cookies sure are good! In the end, these are a great tasting cookie that your family and friends will enjoy!
Oatmeal Toffee Cookies
Found on Barbara Bakes, original from Martha Stewart
Makes about 2 dozen 3-inch cookies
1 1/2 cups all-purpose flour (I used 1 3/4 cups)
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 (I used semi sweet chocolate chips)
1 cup toffee pieces, (5 1/2 ounces)
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, cherries, 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. As mentioned above, these will still be just as tasty if you scoop out a tablespoon per cookie!
My dough was a little hard to work with when trying to roll into a log. I think it was a combination of not chilling it and also I nuked the butter for 10 seconds as it was right out of the fridge. I did shape out per the directions, but then switched as it was late on a Friday evening and my patience was low. Sometimes when trying a new cookie I like to try different ways of putting the dough on the cookie sheet. For these I used small scoops, large scoops, pressed down with the back of a fork, press down with the bottom of a glass (that is wet) and sometimes just putting a blob on the cookie sheet!
I think next time I make them I will use more cherries. I really like the taste of the cherries with the chocolate. I just don't like the price of the cherries! In reading the reviews on Martha's site, some substituted craisins for the cherries. Lastly, I might adjust the butter a little. Two sticks is a lot, but the cookies sure are good! In the end, these are a great tasting cookie that your family and friends will enjoy!
Oatmeal Toffee Cookies
Found on Barbara Bakes, original from Martha Stewart
Makes about 2 dozen 3-inch cookies
1 1/2 cups all-purpose flour (I used 1 3/4 cups)
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 (I used semi sweet chocolate chips)
1 cup toffee pieces, (5 1/2 ounces)
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, cherries, 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. As mentioned above, these will still be just as tasty if you scoop out a tablespoon per cookie!
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3 comments:
Your cookies look like they turned out perfect! Wish I had one right now! I agree, more cherries would be wonderful. Thanks for the link to my blog!
The toffee sounds interesting... as do the cherries. I really love oatmeal cookies with dried cranberries, white chocolate, and macadamia nuts.
Barbara - Thanks for sharing the recipe!
Megan - Oatmeal cookies are one of my favorites! The combo you mention with the cranberries, white chocolate, and macadamia nuts sounds yummy.
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