In prep for my time away I have mixed and frozen the 3 batches of Oatmeal Toffee Cookies. This recipe has been liberated from another widely distributed source and is always a favorite year round. My one change from the original recipe is to be sure to cut the dried sour cherries in half before mixing them in. For some reason SKOR toffee bits were a little challenging to find this year. My regular shopping places just were not carrying them. I did finally source them at the local Independent Grocery.
3 Batches of Oatmeal Toffee Cookies had: 4.5 Cups of Flour 3 Teaspoons of Baking Soda 3 Cups of Unsalted Butter 2 1/4 Cups of Sugar 2 1/4 Cups of Brown Sugar 3 Eggs 3 Teaspoons of Vanilla Extract 4 1/2 Cups of Large Flake Oatmeal 3 Cups of Dried Sour Cherries 3 Cups of Bittersweet Chocolate 3 Cups of Toffee Pieces
Dough resting comfortably in the freezer for later baking....... More after the jump