oatmeal chocolate cherry cookies

oatmeal chocolate cherry cookies
adapted from Martha Stewart
bakes about 24 3-inch cookies

1 1/2 c. wheat flour
     or gluten-free flours:
     60 g. sweet white sorghum flour
     40 g. pure oat flour*
     60 g. sweet rice flour
     50 g. tapioca starch
     1/2 tsp. xanthan gum
1/2 tsp. salt
1 tsp. baking soda
3/4 c. butter, room temperature
3/4 c. white sugar
3/4 c. brown sugar
1 egg
1 tsp. vanilla extract
1 1/2 c. oatmeal
1 c. dried cherries, chopped
1 c. dark chocolate chips or pieces
1/4 c. marzipan pieces or 1 c. toffee pieces**

Preheat the oven to 350 degrees Fahrenheit and line your cookies sheets with parchment paper.

Stir the flour(s), salt and baking soda together and set aside.

Cream the butter and sugars until light and fluffy, about 2 – 3 minuets. Mix the egg in well. Follow with vanilla extract and make sure you scrape the sides of the bowl down. Slowly add the flour mix and stir until it's fully integrated. Stir in the oatmeal, cherries, chocolate and marzipan/toffee pieces.

Divide the dough into 3 and use plastic wrap to roll 3 logs that are about 1 1/2 inches in diameter. Cut into 3/4 inch pieces and place fairly far apart on baking sheets. (I only put 6 on my regular cookie sheets because they like to spread.) If using gluten-free flours, chill in the fridge for at least 15 minutes.

Bake until golden-brown, about 8 – 10 minutes. Let cool on the pan for a few minutes before removing to a rack.

* I make oat flour by grinding rolled oats in the food processor. Make sure you use "pure" oats, which are not grown near wheat or contaminated in processing.
** You should find toffee pieces in a bag next to the chocolate chips at the grocery store.