These are my all-time, hands down, award-winning, favorite cookies. They are perfect. They have a soft texture, the toffee makes it chewy but its still crispy around the edges. And I can convince myself they are healthy because it has oatmeal and fruit in them. So eating six at a time is actually GOOD for me! Why, it’s like eating a granola bar!
I make these ALL the time and they are my “go to” cookies for parties and work potlucks. I usually double the recipe and freeze the dough in case I have unexpected guests or for my random midnight cravings. They make great gifts, too! This past Christmas, I packaged them up for my neighbors:
My old roommate Christina gave me this recipe a few years ago. Since then, it’s probably been my most requested recipe so I thought I’d share it with you all here:
Cherry Chocolate-Chunk Oatmeal Toffee Cookies
1 1/2 cup all-purpose flour
1 tsp baking soda
1 cup unsalted butter (2 sticks), room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 1/2 cup oatmeal
1 cup dried cherries
1 cup bittersweet chocolate (4 1/2 oz.)
chopped 1 cup toffee pieces (5 1/2 oz.)
Heat oven to 350 degrees. Sift together flour and baking soda, and set aside. In an electric mixer, using a paddle attachment, cream the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes.
Scrape down the sides of the bowl once or twice during mixing. Add egg, mix on high speed to combine. Add vanilla, mix to combine. Scrape down sides of the bowl.
Add the sifted flour in additions on a low speed until well combined. On low speed, add the oatmeal, cherries, chocolate, and toffee pieces and mix to combine.
Divide the dough into three equal portions, and roll logs using plastic wrap, approximately 1 1/2 inches in diameter. Dough can be frozen, chilled in the refrigerator for 1 to 2 days, or baked immediately. Cut logs into 3/4 inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from the oven, and transfer to a baking rack to cool.
(Makes about two dozen 3-inch cookies)
Here are a few of my tips:
- Bake on parchment paper or silpat because it cooks more evenly and the toffee makes the cookies stick on the bottom
- Its hard to find toffee bits. Most regular grocery stores don’t carry them and if they do, they carry “milk chocolate toffee bits”. The only place where I’ve been able to find plain toffee chips is Foodmaster. The kind that I use looks like this:
- I get the dried cherries from Trader Joe’s. I like the “bing” cherry variety
- The recipe says to bake for 10 minutes but I usually bake for 8 minutes because I like them to be chewy rather than crispy. Take them out of the oven right when the edges start turning brown.