I love this time of year, as you get to sample a lot of baked goods in the office kitchen 🙂 There is nothing better than your co-workers coming in with a tray of goodies that they have prepared on the weekend, it really brings a nice holiday vibe to the office.
This year we decided to do an office cookie exchange. After some discussion and debate, we decided that each person would make 4 cookies per participant. It worked out to 4 dozen that each person would have to bake and what they would receive. Concensus was that is was a much more manageable amount of cookies (than the traditional dozen per person).
I decided to make this cookie from Martha Stewart. This cookie is full of tasty goodness! Dried cherries, chocolate chips and toffee pieces. Need I say more?
Another great thing about this cookie is that it has an oatmeal base. Over the years of baking cookies, I have determined that those with an oatmeal base are my favourite. Not only are they delicious, but I feel that I am eating a healthier cookie 😉 plus, with the addition of oatmeal I can grab a couple for breakfast and not feel any guilt 🙂
You will see that I used my stand mixer to make this cookie dough. I have had my stand mixer for 7 years, but this is the first time I have used them for cookies – WOW, I have been missing out. I have always used it for cakes, icing or bread, but never cookies. Finally, I have turned the corner and will be using it from now on!
Adapted from The Martha Stewart Show
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 pound (2 sticks) unsalted butter, room temperature
- 3/4 cup packed light-brown sugar
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups oats
- 1 cup dried cherries
- 1 cup semi-sweet chocolate chips
- 1 cup toffee pieces
- Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.
- Add flour mixture to egg mixture, and mix on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.
- Spoon a heaping tablespoon of dough onto a lined baking sheet. Repeat, spacing 2 inches apart.
- Bake cookies until golden brown, 14 to 16 minutes, rotating baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.