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Crisp oatmeal cookies dotted with dried cherries and chocolate-covered toffee bits--a popular treat!
Heat oven to 350°F.
Combine butter, sugar and brown sugar in bowl; beat at medium speed until creamy. Add egg and almond flavoring; 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.
Dietary Fiber: 1g
I made several cookies from the "25 delicious years" selection. This was by far my favorite. I don't have a mixer so had to mix in bowl, no problem. The dough did seem to stiffen up after it sat a bit, but cookies turned out great. I forgot to drizzle with chocolate, still the best cookie ever!
Easy enough that my kids could help and sooooo delicious! They were the stars of the holiday cookie tray, and the ONLY variety of cookie completely devoured by the day after Christmas.DO NOT attempt to make this recipe without a heavy-duty stand mixer, as the dough is stiff and mixing in the cherries and candy chunks evenly would be virtually impossible without it.
The texture and flavor of these cookies are outstanding! I only drizzled them once, with a milk chocolate drizzle to go along with the milk chocolate covered toffee bits. When I presented them on a cookie tray at Christmas, I had two people comment that these were there new favorite cookies!
5 Stars These cookies are crispy on the outside yet chewy on the inside and maintain their texture for several days. I made a test batch for a holiday gathering and my guests raved about them so much that I made them for my cookie exchange this year.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3026
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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