Oatmeal Toffee Cookies

Recipe courtesy of laurenpetro

Makes about 3 dozen cookies

This oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or 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 granulated sugar
• 3/4 cup light-brown sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 1/2 cups oatmeal
• 1 cup bittersweet chocolate, coarsely chopped (I used milk chocolate chips)
• 1 cup toffee pieces (5 1/2 ounces)

1. Heat oven to 350°. 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.

2. 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.

3. To bake, drop by rounded teaspoonfuls onto PARCHMENT LINED SHEETS, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.