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Recipe to Print-Oatmeal Toffee Cookies - Copy

$scale_by Recipe Name: Oatmeal Toffee Cookies - Copy Source: Submitted by: Last Modified: Course: Dessert Used in Baskets: No Base: Chocolate Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 24 Inactive Prep Time: 0.00 Minutes Original Num Servings: 24 Cooking Time: 10.00 Minutes Heart Healthy: No Oven Temp: 350 Approx. Cost/Serving: $0.18 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: This oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month.

Ingredients: 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.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00