Oatmeal-Toffee Cookies

Contributed byMarty Prass
Pile of baked oatmeal cookies with toffee bits and cranberries on a white plate, served with milk.

Ingredients

  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 2 unsalted butter sticks (room temperature)
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cup oatmeal
  • 1 cup dried cherries
  • 1 cup bittersweet chocolate, coarsely chopped (4 1/2 oz.)
  • 1 cup toffee pieces (5 1/2 oz.)
Yield: 24 Cookies
Prep Time: 30 minutes
Cook Time: 10 minutes

Instructions

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. 

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