It's snowing outside. Nothing new to us. Granted, some of my friends have been getting more snow than me (it was 50 on New Year's Eve), but we are used to the snow. But we're getting dumped on, which I love. I adore snow. Luckily, I already wasn't going to work today and I've had a nasty cold for a few days, so I had no plans today. It has been amazing so far.
The G-unit and I decided to go for a run, because I haven't since Friday... you know, being sick and all. I'm growing to love my snowy runs. Nobody else is out there, so we don't have to worry about looking silly and I don't need to hold G's leash. We had to stop and sniff the snow for any creatures hiding inside.
Then we really had to plan ourselves and really dig into the snow to be POSITIVE that there were no small creatures hiding inside.
I'm not sure how I'm ever going to add up the miles to reach my goal of a half mary this year with the way we have to stop ever couple of feat to sniff, but I wouldn't do it any other way.
After warming up again, I decided that like snow days of the days past, I should only have fun today. I decided to bake my FAVOURITE cookies. Trust me, these cookies will bring you to your knees in extacy. I have been making these for years and they are the ultimate cookie. Kind of like a garbage sink cookie, but better and more refined. I always make a double batch and freezer one batch of dough to make the next time I'm craving cookies, but am too lazy to actually prepare them. Next time you see her, thank Martha Stewart for this wonderful recipe!
Oatmeal Cherry Chocolate Toffee Cookies
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup light-brown sugar
1 egg
1 teaspoon pure vanilla extract
1 1/2 cups oatmeal
1 cup dried cherries
1 cup bittersweet chocolate, coarsely chopped
1 cup toffee pieces, (5 1/2 ounces)
- Heat oven to 350 degrees. Sift together flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.
- Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.
- Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. (refrigerate the dough for at least thirty minutes for better slicing and baking.) To bake, cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes (I make mine fatter so they take closer to 15 minutes). Remove from oven, and transfer to a baking rack to cool.
These are delicious right out of the oven while the toffee is still gooey, but are also delicious any other way (even in dough form). I have made a world of substitutions with this recipe. For my non-chocolate friends (they do exist), I have used white chocolate (I don't care what the name implies, this is not chocolate). I have also used dried cranberries, for the cherries. Or if I'm feeling good, I throw in a ton of toffee bits and no cherries. Because, you know, when you're feeling good about yourself, you don't need to pretend that cookies are healthy. In fact, you feel perfectly content eating a stick of butter dipped in sugar. (But the best part is, when you are down on yourself, you crave the fat and sugar, but punch yourself in the face with each impure thought. So you eat celery by the pound and cry into it. Yum, salty-celery)
So with that thought, I'm going to be proud of myself and eat one dozen of these cookies while curled up under the blankets with my dog and a good book.
