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.