My anniversary was this week and my husband wanted cookies, so his favorites are my white chocolate macadamia nut with cranberries, my chocolate chip cookies, and george washinton’s revenge cookies that are made at a cookie shop in Atlanta.
So this is my take on the george washington’s revenge cookie:
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) dark brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup old-fashioned oats
1 1/2 cups semisweet chocolate chunks
1 cup dried tart cherries
1/2 cup toffee pieces (I used caramel pieces this time)
Position racks in center and top third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda and salt into medium bowl.
Using electric mixer, beat butter, sugar and brown sugar in large bowl until well blended. Mix in egg and both extracts. Beat in flour mixture. Mix in oats, then chocolate chunks, cherries and toffee.
Drop dough by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart. Bake cookies 12 minutes. Switch and rotate baking sheets. Bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool). (Can be prepared 1 week ahead. Store airtight at room temperature.)