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This oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month.

Source: Martha Stewart Living, December/January 1998
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158
  • di_frazier
    7 JAN, 2018
    I've been using this recipe for 20 years and get rave reviews and requests for the recipe every time. I only bake these cookies and regular chocolate chip cookies. When I find something I like, I stick to it. Some changes I've made are to coarsely chop oatmeal and semi-sweet chocolate chip, in addition to the cranberries. It better distributes the flavors. I also roll them into 1" logs (not 1.5"), for smaller cookies, makes more cookies that way. Also - Heath makes 2 types of toffee bits. One has milk chocolate included but DON'T use that one. Use the Heath Bits of Brickle toffee bits. It has a blue/brown packaging. I just made them as a teacher gift and getting requests for the recipe which is how I ended up here. Try it - you will love it.
    Reply
  • therecordmissio
    9 JUL, 2017
    3.5 stars?!! I couldn't believe my eyes when I read 3.5 stars out of 5. This is clearly a 5 out of 5 recipe. I've been making these cookies for 20 years. I've never had anyone tell me they were too flat, too crispy, too buttery, too rich or too greasy. On the other hand I've had more than my share of being told these cookies are TOO EASY TO EAT AND TOO DAMN DELICIOUS! My review is in an effort to save the cake-like-thick & moist-cookie-lover-butter vs Crisco community some crispy cash. I only recommend these cookies if you enjoy the perfect combination of buttery toffee, perfectly crispy, sweet and slightly tart, chocolaty chewy oatmeal goodness. There is no denying the sinfully delicious flavor profile of these cookies. As for the construction of these cookies I don't believe there to be any permit violations justifying the criticism found in some of these reviews. I don't recommend these cookies if you are a food scientist looking to measure the laws of leavening or expecting to witness the miracle of toffee and butter rising into a fluffy moist masterpiece. If you or the people for whom you're baking don't like butter, crispy, dried fruit, or toffee these cookies aren't for your oven. One should not bash a recipe for their inability to know the outcome of a recipe based on it's ingredients. So pucker up and pour yourself a half gallon of milk and let these cookies rise to any and all occasion.
    Reply
  • tesserin1
    9 JUL, 2017
    My boyfriend made these for me now he's my husband. The people who are commenting about the flatness of the cookie, is it because you enjoy a certain type of cookie structure? This cookie is perfect the way it is just like my husband. Yummy yummy yummy.
    Reply
  • sarahjeanholm1
    3 DEC, 2016
    This recipe is an absolute favorite for friends and family alike. I make them for Christmas every year and everyone looks forward to having them. I recipe of these cookies don't last 10 minutes on my table before they are all gone. When I don't have cherries I use dried cranberries or craisins instead. Less expensive and just as delicious!!
    Reply
  • cwbusch
    14 OCT, 2014
    The cookies will spread less if you decrease the amount of toffee chips to 2/3 cup. I've also cut down the butter to 3/4 cup and it's fine. This is basically a chocolate chip cookie recipe.
    Reply
  • sthek
    28 JUN, 2013
    First off, the recipe omits an important ingredient: SALT! Not sure how anyone missed that. I used 1/2 tsp salt and made these and they came out delicious! They did spread out a little (even though I refrigerated the dough for an hour before baking) so I think next time I will use Silpat or wax paper instead of placing directly on baking sheet (found that works good for avoiding cookies in the past). Great taste though!
    Reply
  • Linda Hartman
    21 APR, 2013
    Because these cookies spread too much for my taste, I add another tablespoon of flour. This makes them more suitable for the outdoor environment where I serve them! They are a bit more mounded. I make these is 4 or more batch amounts, in advance. I use a cookie scoop to portion these on waxed paper on cookie sheets. These are then frozen, and when frozen, transferred to ziplocs. I bake them directly from the frozen state. They take a little longer to bake, but what a time saver!
    Reply
  • Linda Hartman
    21 APR, 2013
    Because these cookies spread too much for my taste, I add another tablespoon of flour. This makes them more suitable for the outdoor environment where I serve them! They are a bit more mounded. I make these is 4 or more batch amounts, in advance. I use a cookie scoop to portion these on waxed paper on cookie sheets. These are then frozen, and when frozen, transferred to ziplocs. I bake them directly from the frozen state. They take a little longer to bake, but what a time saver!
    Reply
  • Linda Hartman
    21 APR, 2013
    Because these cookies spread too much for my taste, I add another tablespoon of flour. This makes them more suitable for the outdoor environment where I serve them! They are a bit more mounded. I make these is 4 or more batch amounts, in advance. I use a cookie scoop to portion these on waxed paper on cookie sheets. These are then frozen, and when frozen, transferred to ziplocs. I bake them directly from the frozen state. They take a little longer to bake, but what a time saver!
    Reply
  • Linda Hartman
    21 APR, 2013
    I was a member of UMECRA, and competed in equine distance riding events for 7 years. I spent another 10 years supporting the sport as an event secretary. It takes a good-sized crew to sponsor these events. Being part of the crew means that you are fed all weekend long by the event management. I helped many, many times to supply these food needs. I have made these so many times in such great numbers for ride events they are now "ride cookies" at my home! I changed the recipe only slighty
    Reply

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