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
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking soda
- 1 cup 2 sticks unsalted butter, room temperature
- ⅔ cup granulated sugar
- ¾ cup light-brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups old fashioned oats
- 1 cup dried cherries coarsely chopped
- 1 cup chocolate chips
- 1 cup HEATH English Toffee Bits
Instructions
- 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.
Notes
Pin It:
Jane Berry
Looking at the Neiman Marcus and the cherry toffee cookie recipes and how many cookies do they yield? Making for 140 ppl so is it okay to double or triple the recipe to shortcut batches?
Barbara Schieving
Hi Jane – the Neiman Marcus cookies makes about 3 dozen and the Cherry Toffee Cookie makes about 2 dozen. You can make a double batch if you have a large 6 quart mixing bowl, but I wouldn’t recommend triple batches because it’s hard to incorporate all the ingredients evenly in huge batches. I’m sure your guests will love the homemade cookies!
Sandramelendez
Norman Marcus recipe please
Barbara Schieving
Here’s a link to the Nieman Marcus cookie recipe https://www.barbarabakes.com/neiman-marcus-250-cookie-recipe/
Bunny
Good Morning Barbara,
So many awesome recipes. Can tell you put much love into your cooking and baking. Thank you for sharing the wonderful tips, recipes. Blessings
Barbara Schieving
That’s so sweet – thanks Bunny!
Debbie
These cookies are amazing and the ONLY cookies I bake. I’ve been baking them for years! Everyone loves them! I give them to friends during the holidays wrapped in a decorative cellophane bag and christmas ribbon. One year my neighbor did some work for me and all he wanted in return was cookies. 🙂
Enjoy!
Barbara Schieving
Thanks Debbie! Sounds like a perfect trade to me.