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!

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Adapted from The Martha Stewart Show
April 2009

Ingredients:

• 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

Directions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda.
2. 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.
3. 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.
4. Spoon a heaping tablespoon of dough onto a lined baking sheet. Repeat, spacing 2 inches apart.
5. 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.