toffee oatmeal cookies

OATMEAL TOFFEE COOKIES This oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month. 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 1-1/2 cups oatmeal 1 cup toffee pieces (5-1/2 ounces) 1. Heat oven to 350F 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. Scrape down the sides of the bowl. 2. Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, toffee pieces; mix to combine. 3. Divide dough into three equal portions, and roll into logs approximately 2 inches in diameter. To bake, cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, Remove from oven, and transfer to a baking rack to cool.