Back-to-school treat: Cherry chocolate chip oatmeal toffee cookies
Today’s back-to-school cookie recipe is by Barbara from Barbara Bakes. And if Barbara is baking something, you’ll want to pay attention. I may have licked the screen a few times thanks to all the delicious recipes on her blog, from overnight monkey bread to cream puff swans. Yes, cream puff swans. And that is why you’ll want to write down her recipe for cherry chocolate chip oatmeal toffee cookies.
Cookies are one of my favorite things to bake. I love that I can put a little butter, flour, sugar and eggs in my mixer, throw in a few mix ins and minutes later have fresh, hot cookies right out of my oven.
I have lots of favorite cookies, but when Emily asked me to guest post about a favorite cookie I was nibbling on my family’s long time favorite cookie, Cherry Chocolate Chip Oatmeal Toffee Cookies. This cookie is the one of the reasons I started Barbara Bakes.
My daughter called me late at night and asked me for this cookie recipe – again. I got out of bed and gave her the recipe, but I decided I should put my recipes online so they would be easy to share, and Barbara Bakes was born.
Martha Stewart baked Oatmeal Toffee Cookies, her “Cookie of the Year,” on her TV show in 1998. Over the years I’ve adapted it for my altitude, and switched it from a slice and bake cookie to a drop cookie.
This cookie is loaded with mix ins, but they complement each other so well I can’t imagine leaving any one of them out. The toffee adds crunch and a delicious caramel flavor, which blends perfectly with the rich chocolate chips. For me though, it’s the dried cherries that make this an unforgettable cookie.
Martha called it an Oatmeal Toffee Cookie but I call it a Cherry Chocolate Chip Oatmeal Toffee Cookie
because cherries are the star of the show.
Cherry Chocolate Chip Oatmeal Toffee Cookies
adapted from Martha Stewart
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup granulated sugar
3/4 cup light-brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups oatmeal
1 cup dried cherries, coarsely chopped
1 cup chocolate chips
1 cup HEATH English Toffee Bits
Preheat oven to 350 degrees.
In a small bowl whisk together flour and baking soda, set aside.
In a large mixing bowl, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg and mix on high speed to combine. Scrape down the sides of the bowl. Add vanilla extract; mix to combine.
On low speed add the flour and mix just until combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.
Using a small cookie scoop, drop by rounded spoonfuls onto parchment lined cookie sheets. Bake for 8 to 10 minutes, until lightly browned on the edges and still be soft in center.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Yield: about 2 dozen 3-inch cookies
|Name: Barbara Schieving
Blog: Barbara Bakes
I love to bake, especially cookies, cakes, and pies. I’ll post my adventures in the kitchen, my favorite new recipes, as well as our family favorites at BarbaraBakes.com.
Previous back-to-school treats:
- Chocolate marshmallow cookies from Oh Sweet Basil
- Black forest cookies from Cafe Johnsonia
- Peanut butter & jam oatmeal thumbprint cookies from Foodie Crush
Feel free to “like” is this REALLY my life? on Facebook. It won’t earn you an extra entry in any giveaway but it will give you warm fuzzies. Even better.