Toffee Crisps-Double Drizzled

By LaraStone

Crisp oatmeal cookies dotted with dried cherries and chocolate-covered toffee bits--a popular treat!

Ingredients

• Cookie:
• 1 cup Land O Lakes® Butter, softened
• 3/4 cup sugar
• 3/4 cup firmly packed brown sugar
• 1 Land O Lakes® All-Natural Egg
• 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
• Drizzle:
• 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

Preparation

Step 1

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. Reduce speed to low; add flour, oats, baking soda and salt. Beat until well mixed. Stir in cherries and milk chocolate toffee bits.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 12 to 14 minutes or until edges are golden brown. Cool 5 minutes on cookie sheets; remove to wire cooling rack. Cool completely. Drizzle with melted chocolate and candy coating.
Recipe Tip
To melt chocolate and candy coating, place each into small plastic food bag. Microwave on HIGH (100% power) for 30 to 45 seconds; knead bag. Continue microwaving, kneading until smooth every 15 seconds. Cut tiny corner from bag; squeeze to drizzle.