A chewy Cherry Chocolate Chip Oatmeal Toffee Cookie loaded with oatmeal, dried cherries and toffee. The toffee adds crunch and a delicious caramel flavor, which blends perfectly with the rich chocolate chips. For me though, it’s the dried cherries that make this an unforgettable cookie.
This cookie is the one of the reasons I started Barbara Bakes. My daughter called me late at night and asked me for this cookie recipe – again. I got out of bed and gave her the recipe, but I decided I should put my recipes online so they’d be easy to share.
It was one of the first recipes I shared on Barbara Bakes. Over the years I’ve adapted it for my altitude, and switched it from a slice and bake cookie to a drop cookie. It was Martha Stewart’s “Cookie of the Year,” on her TV show in 1998. Martha called it an Oatmeal Toffee Cookie, but I call it a Cherry Chocolate Chip Oatmeal Toffee Cookie because cherries are the star of the show.
I recently made them again for our family Super Bowl party. They’re just so good I decided to update the post with new pictures and share it with my readers again. This is a must try recipe if you love dried cherries as much as my crowd does.
Cherry Chocolate Chip Oatmeal Toffee Cookies
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 2/3 cup granulated sugar
- 3/4 cup light-brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups old fashioned oats
- 1 cup dried cherries, coarsely chopped
- 1 cup chocolate chips
- 1 cup HEATH English Toffee Bits
Preheat oven to 350 degrees.
In a small bowl whisk together flour and baking soda, set aside.
In a large mixing bowl, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg and mix on high speed to combine. Scrape down the sides of the bowl. Add vanilla extract; mix to combine.
On low speed add the flour and mix just until combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine. Optional – chill 30 minutes. Your cookies will be just a little bit thicker.
Using a small cookie scoop, drop by rounded spoonfuls onto parchment lined cookie sheets. Bake for 8 to 10 minutes, until lightly browned on the edges and still be soft in center. (About 12 minutes if you’ve chilled your cookie dough.)
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
adapted from Martha Stewart