Can I have a Cookie?

This recipe is from All Recipes.com

So I started looking for a cherry crisp recipe, and I saw several that I will try soon, but these cookies made my mouth water!  All my favorite things, cherries, chocolate, toffee chips and oatmeal, so I printed out this recipe too!  I think this would be great with dried cranberries (I'm trying that for the next batch).  I also made about 6 smaller logs rather than 3 big ones so that it would chill faster.  This is a great cookie with crunchy edges buy still soft in the middle.  With my oven I added 2-3 minutes to the cooking time.

CHEWY OATMEAL CHERRY TOFFEE CRISP

       

            Ingredients

                       

•                     1 1/2 cups all-purpose flour
•                     1 teaspoon baking soda
•                     1 cup unsalted butter, softened
•                     3/4 cup brown sugar
•                     3/4 cup white sugar
•                     1 egg
•                     1 teaspoon vanilla extract
•                     1 1/2 cups rolled oats
•                     1 cup dried cherries
•                     1 cup miniature semisweet chocolate chips
•                     1 cup toffee baking bits

                                  

1. Sift together the flour and baking soda; set aside. In a large bowl,cream together the butter, brown sugar and white sugar until smooth.Beat in the egg and vanilla. Gradually stir in the sifted mixture, thenmix in the oats, cherries, chocolate chips and toffee bits until evenlydistributed. Divide the dough in to 3 portions and form them into logs,about 2 inches in diameter. wrap in waxed paper and refrigerate orfreeze until firm.
2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets orline them with parchment paper. Slice dough logs into 3/4 inch thickslices. Place the cookies 2 inches apart onto the prepared cookiesheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to coolon baking sheet for 5 minutes before removing to a wire rack to coo lcompletely. 
   

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I saw this recipe and can't wait to try it..I am hoping it tastes like the famous Girl Scout Cookies!              

Wintermint Wafers

Ingredients:

Chocolate Cookies:
1 cup (2 sticks) butter, softened
1 cup confectioners’ sugar
1 teaspoon peppermint extract
1/2 teaspoon salt
1 cup unsweetened cocoa powder
1 1/2 cups flour

Chocolate Coating:
1 pound semi-sweet chocolate, chopped
1 teaspoon peppermint extract

Cooking Directions:

Chocolate Cookies:
In large bowl, beat butter and confectioners’ sugar with electric mixer until light and fluffy. Stir in peppermint extract followed by salt and cocoa powder; mix. Add flour and mix to incorporate.
Divide dough in two pieces and place each on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 45 minutes.
Preheat oven to 350°F. Remove chilled dough, place disc between two sheets of parchment; roll out to 1/8-inch thick. Cut desired shapes and place on parchment-lined baking sheets. Bake 5 to 6 minutes. Remove cookies from oven; cool on pan 3 to 4 minutes. Remove to wire rack to cool completely.
Chocolate Coating:
Place chocolate in large microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth. Stir in peppermint extract.
To frost cookies, place one cookie on slotted spatula, carefully dip into the chocolate, coating completely; lift cookie out. Hold cookie on spatula, allowing excess chocolate to drip off. Place cookie onto wire cooling rack to let chocolate set. Repeat with remaining cookies.
Place coated cookies in freezer for 1 hour to set before storing or serving. Store cookies in airtight container for up to 1 week, or in freezer for up to 3 weeks.