Christmas Cookie-palooza: Cherry toffee cookies.

Ohmygoshohymgoshohmygosh … I haven’t made this wonderful chocolate-cherry-toffee cookie recipe in so, so long. I’d forgotten how amazing these cookies are … full of flavor and studded with yummy bits of sweet, chew and crunch.

At Christmas, I like making a batch of simple — yet really special — cookies like these. You can mix up a batch of the cookie dough, chill it and slice and bake off the cookies whenever you have time. For my money, the slice-and-bake deal is even easier than dropping cookie dough by the spoonful, and it produces nicely even, round cookies.

These are so easy, yet more fun and wow-inducing than regular ol’ chocolate chippers. Great for cookie exchanges and school holiday bake sales!

cherry toffee chocolate cookies

makes about4 dozen

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened at room temperature
3/4 cup (lightly packed) light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups old-fashioned oats
1 cup dried cherries
1 cup bittersweet chocolate chips
1 cup Heath toffee bits

Onto a piece of waxed paper, sift together the flour and baking soda. In the bowl of a stand mixer (or in a large bowl using a hand mixer), cream together the butter and sugars until light and fluffy, about 3 minutes. Add the egg and mix to combine; add vanilla and mix to combine. Stir in the oatmeal, cherries, chocolate chips and toffee bits. Very carefully (lest you wind up with flour all over the kitchen), add flour a bit at a time and mix on low speed to combine. Divide the dough in thirds; roll each into a log about 1 1/2-inch in diameter. Wrap in waxed paper and refrigerate for 2 hours or overnight. (Dough logs can be frozen, wrapped in waxed paper and then plastic wrap, for up to 1 month; thaw in the fridge before slicing and baking.)

Preheat oven to 350°; line 2 baking sheets with parchment paper. Slice dough in 3/4-inch thick rounds (let it soften for a couple of minutes at room temperature if it's too cold to slice). Transfer rounds to the baking sheets; bake 10–15 minutes or until golden brown. Cool on a wire rack.

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