|Source: Marty Prass (1999)|
|Prep time: 30 minutes||Cooking time: 10 minutes||Total time: 40 minutes|
Preheat oven to 350°. Sift together the flour and baking soda and set aside. In the bowl of an electric mixer fitted with the 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 the 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 low speed until well combined. Add the oatmeal, cherries, chocolate and toffee pieces. Mix on low speed to combine. Divide the dough into 3 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 the oven and transfer to a baking rack to cool. Makes 2 dozen cookies.