3/4 cup sugar
3/4 cup firmly packed brown sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1 cup uncooked old-fashioned or quick-cooking oats
1 teaspoon baking soda
1/4 teaspoon salt
1 (5- to 6-ounce) package (1 cup) dried tart cherries, coarsely chopped
1 (8-ounce) bag (1 1/3 cups) milk chocolate toffee bits
2 (1-ounce) squares semi-sweet or bittersweet baking chocolate, melted
1 1/2 ounces (about 1 block) vanilla-flavored candy coating (almond bark), melted
Heat oven to 350°F. Combine butter, sugar and brown sugar in large bowl; beat at medium speed until creamy. Add egg and almond extract; continue beating until well mixed. Add flour, oats, baking soda and salt; beat at low speed until well mixed. Stir in cherries and milk chocolate toffee bits.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 12-14 minutes or until edges are golden brown. Cool 5 minutes on cookie sheets; remove to cooling rack. Cool completely. Drizzle with melted chocolate and candy coating.
To melt chocolate and candy coating, place each into small plastic food bag. Microwave 30-45 seconds; knead bag. Continue microwaving, kneading until smooth every 15 seconds. Cut tiny corner from bag; squeeze to drizzle.