Martha Stewart’s Oatmeal Toffee Cookies are my family’s favorite cookie. It was Martha’s cookie of the year a while back. I’m posting it now for my daughter, who called me recently and got me out of bed so she could have the recipe. I’m sure I’ve given it to her dozens of times, so I put it online, so she’ll always have it.
I usually make a couple of modifications. I increase the flour to 1 3/4 cups and don’t chill the dough. I also add 1 cup semi-sweet chocolate chips instead of chopped bittersweet chocolate.
Oatmeal Toffee Cookies
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup light-brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups oatmeal
- 1 cup dried cherries
- 1 cup bittersweet chocolate, coarsely chopped
- 1 cup toffee pieces, (5 1/2 ounces)
Heat oven to 350 degrees. Sift together flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.
Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.
Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.