UA Recipe Collection

Oatmeal-Toffee Cookies


24 Cookies
SourceMarty Prass (1999)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes


1 1⁄2 c
all-purpose flour
1 t
baking soda
unsalted butter sticks (room temperature)
3⁄4 c
granulated sugar
3⁄4 c
light brown sugar
1 t
vanilla extract
1 1⁄2 c
1 c
dried cherries
1 c
bittersweet chocolate, coarsely chopped (4 1/2 oz.)
1 c
toffee pieces (5 1/2 oz.)


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.