Hours of Operation
Mon - Thu 6 am - 9:30 pm
Friday 6 am - 11:00 pm
Saturday 7 am - 11:00 pm
Sunday 8 am - 5:00 pm

Recipes from The CUP

• 1 ½ cups all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup packed light brown sugar
• ¾ cups granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 ½ cups oats
• 1 cup dried cherries
• 4 ½ ounces bittersweet chocolate, coarsely chopped
• 1 cup toffee pieces

1. Preheat oven to 350 degrees. Use a Silpat pad on the cookie sheet or Line 2 baking sheets with parchment paper. In a large bowl, sift together flour, baking soda, and salt.
2. In a large bowl cream the butter and both sugars on medium speed until light and fluffy, 2-3 minutes, scraping down the sides once or twice during mixing. Add the egg, mix on high to combine. Add the vanilla, mix to combine.
3. Add the flour mixture to the butter mixture and mix on low until well combined. Use a metal or wooden spoon for the rest of the mixing because it is a stiff batter. Add oats, cherries, chocolate and toffee. Mix to combine.
4. Using a 2 inch ice cream scoop (yes really, an ice cream scoop!), scoop the dough onto prepared baking sheets. Repeat spacing 2 inches apart (the cookies will spread).
5. Bake until golden brown 13-15 minutes, rotating the baking sheet halfway through. I let them cool on the Silpat pad a few minutes to make it easier to transfer them to a wire rack for the rest of the cooling process. Sore in an airtight container for up to 2 days (I promise they won’t last that long though).