Martha Monday–Oatmeal Toffee Cookies

Happy Martha Monday!  Today’s cookies isn’t technically in her Martha Stewart Cookies book but it is most definitely a Martha Stewart cookie.  She made this cookie on the Today show several years ago, at least I think it was the Today show.  It was so long ago but since then I’ve made this recipe over and over again, especially at this time of the year.

I LOVE THIS COOKIE! and I hope you too!

Easy/Hard:  Easy peasy lemon squeezy (That’s a Rowanism!)

Ingredient availability: You can buy toffee chips now but I prefer using Werther’s candies.

What I like about this cookie:   Everything!

Baking experience: Super easy and all in one bowl!   You then put into plastic wrap and form into a roll.  Then chill and cute into 1/2 inch slices.  Now this makes huge cookies, so I also cut them in half again, for a more manageable size.  Unless you like a big cookies.  Also don’t freak out when you remove them from the oven and they are big and puffy and then go back a few minutes later and they are flat as a pancake.

Taste: OMG so good.  The oatmeal, the chocolate and the toffee make a perfect combination!

Recipe:

• 1 cup unsalted butter softened
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 1 egg
• 1 tsp vanilla
• 1 1/2 cups oats
• 1 cup bittersweet chocolate (chips or coarsely chopped)
• 1 cup toffee pieces (Werthers or packaged toffee bits) I used my Cuisinart to chop them into wee bits
• 1 1/2 cups flour
• 1 tsp baking soda

1. Combine butter and sugar and mix until light and fluffy.
2. Add egg and vanilla and mix until combined.
3. Mix in flour and soda until combined.
4. Add chocolate and toffee pieces.  You’ll probably have to scrape down the bowl and mix again.
5. Divide into three equal(ish) portions and form into logs using plastic wrap.
6. Chill for 1/2 hour
7. To bake, cut into 1/2 inch slices (or slice 1/2 inch and then cut in half)
8. Bake at 350 for 8 to 10 minutes
9. Remove from oven when browned and cool on parchment paper.  They will be come apart easily if you remove from pan and put on wire rack too soon.  I leave mine on the pan for 10-15 minutes then transfer to rack that has a piece of parchment on top.  Helps the cookies hold their shape.
10. let cool and enjoy (however, they are damn good when still warm!)

I used these cookies as a part of the gifts for teachers, bus drivers etc.  OH SO YUMMY!

Thanks for looking!

Linking With:
Joy Of Desserts; Mingle Monday; Melt In Your Mouth Monday; Mangia Mondays; Made By You Mondays