MARTHASTEWART.COM

Oatmeal Toffee Cookies

This oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month.
Martha Stewart Living, December/January 1998/1999
  • Yield Makes about 2 dozen 3-inch cookies
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Ingredients

  • 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)

Directions

  1. 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.
  2. 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.
  3. 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.

Recipe Reviews

  • DebInDetroit
    19 Jan, 2012

    Ok, I have an update... Added 1/2 cup of toasted coconut to the recipe and they're even MORE delish!

  • DebInDetroit
    18 Jan, 2012

    These are my favorite cookies. I've made them dozens of times and they get rave reviews. I use mini chocolate chips and Heath toffee bits and prefer cherries despite the expense. They are the perfect combination of sweet, tart, crunchy and chocolate. I also don't refrigerate my dough because I can't wait to get them in the oven! Also you MUST use parchment or the toffee will stick to your cookie sheet and you'll have a mess. Also, butter all the way! Going to make some tonite!

  • marilynnes
    25 Oct, 2011

    This is the article I was really looking for which explains the difference between bleached and unbleached flour - http://www.cookingclub.com/Magazine/Magazine-Articles/articleType/ArticleView/articleId/9068/Bleached-vs-Unbleached-Flour.

  • marilynnes
    24 Oct, 2011

    Yummy cookies. If the dough is not chilled, the cookies really spread. SandySRT5, here's a link on the difference between bleached vs unbleached flour from Better Homes and Gardens - http://www.bhg.com/advice/food/baking/what-is-the-difference-between-baking-with-unbleached-vs-bleached-flour/. I really think it's a personal preference.

  • sawalker
    24 Jun, 2011

    Fantastic recipe. If rolled into logs and wrapped tightly, the recipe will keep up to a week. I find this very handy as you can bake as needed. The cookies are thin...would be good with a filling or ice cream and made into sandwich cookies.

    Let cookies rest on pan for a minute or two to make removal easier. Another tip, remove dough from frig and let rest awhile to soften a bit before slicing.
    Enjoy!

  • cookielover64
    24 Jan, 2011

    I add 1c pecans to last 4 ingr. I sub 1 whole bag craisns instead of cherries, 1 whole bag of Heath Toffee Chips

  • SandySRT5
    25 Nov, 2009

    Can anyone tell me which type of all-purpose flour is preferred for these cookies: bleached or unbleached??? Thank you!

  • alfabrava
    17 Jan, 2009

    I baked these cookies two ways; once with refrigerated dough, and once with room temperture dough. The thin room temp dough got raves reviews and recipe requests. I also used craisins.

  • SoCalCook
    6 Jan, 2009

    This is my favorite cookie, and I make lots of different cookies! This Christmas I tried one batch adding 1-1/4 teaspoons cinnamon and 1 tablespoon grated orange peel and used orange-flavored cranberries (Trader Joe's) instead of cherries. WOW! Try it!

  • Deanna55
    30 Dec, 2008

    The best cookie ever. I make mine thinner. They are always a major hit

  • mkjwhite
    26 Dec, 2008

    I also found the cookies very flat and kind of "greasy." You just cannot eat one of these!! I will try using part Crisco next time. I also think craisins (cheaper at Costco) are a great substitute for cherries, which were very expensive in the grocery store. I'll also try dried blueberries sometime. The toffee chips are a hit! The choc chips get melted so you can't tell you did not chip chocolate. Great time saver.

  • crazycookielady
    18 Dec, 2008

    These cookies are simple and impressive! I've been making these for 5 years now and only get the best compliments. I simply use chocolate chips and if you can't find toffee chips, 4 skor bars = 1 cup. Delicious!

  • lindastratford
    22 Nov, 2008

    These are excellent. I kept two batches so that I could make them at a later date. That will surely save time. I like cookies that can be made up one day and the rest of dough can be frozen. Spurr of the moment cookies!! Great!

  • Skadhi3141
    25 Sep, 2008

    Excellent recipe! Taste is exquisite, appearance is highly attractive. Highly recommended!

  • Skadhi3141
    25 Sep, 2008

    Excellent recipe! Taste is exquisite, appearance is highly attractive. Highly recommended!

  • laurelsue
    17 Sep, 2008

    margarine vs butter: I like butter - we know what it's made of and where it came from. margarine isn't quite like it was in the 70's, either. today's has more water, less fat, and often won't work like it used to, even in recipes you made all the time as a kid. I'm talking US margarine, as I'm not familiar with any outside the US.
    crisco or shortening is completely different, is actually made for cooking and baking, and will often work just fine as a substitute.

  • laurelsue
    17 Sep, 2008

    for some who may have found the cookie flat or greasy, you may need to adjust your flour for your altitude. always try the recipe as is first, but if the first sheet doesn't come out right, don't just continue to bake the rest. add some flour, then bake another sheet. also, I had a roommate in college who always left out the oatmeal because she didn't like it -her cookies came out as greasy puddles. you have to compensate with more flour if you do that.

  • souplady
    4 Sep, 2008

    This is the best oatmeal cookie recipe ever! Made them for out Labor Day picnic

  • cvera
    4 Sep, 2008

    this message is for k_siddhu.
    Hersheys makes pretty good toffe chips, or you could make your own. It's only burnt butter and sugar I think Martha even has the recipie you could look it up! or you can "ask Martha"
    Good luck

  • k_siddhu
    2 Sep, 2008

    The recipe looks divine but can i substitute toffee pieces with anything else? It's pretty difficult for me to got toffee pieces here.

  • wintermaple
    1 Sep, 2008

    I've been making these cookies for years since the first time Martha introduced the recipe on her 'old' show. Always a hit every holiday season. Don't mess with the recipe - make them as written, and go ahead and use butter instead of margarine - they're COOKIES! Dessert is not the place to cut calories...Moderation is always best...

  • 1Toffy
    1 Sep, 2008

    eclipse is right on several counts as far a margarine. Yes many brands are one molecule from being plastic. Oprah had on her show an expert about it. Butter is better. I would use the 1/2 Crisco 1/2 butter as well I don't like greasy cookies either. I just bought LandoLakes Spread to use the facts listed: No trans fats, No cholestrol, low sodium and made from Soybean oil, buttermilk,cottonseed oil, cream plus other stuff. Our bodies know what to do with butter,marg is confusing it.

  • 1Toffy
    1 Sep, 2008

    SCADAMS...1 cup is half a kilo (1.2 pounds aprox) of butter then? No that would be too much. 2 sticks of butter would be 1/2 pound or 8 oz in weight.
    Here is a link to metricamerica.com to help you. Actually it helps us too.
    http://www.metricamerica.com/convert grams to pounds.htm

  • confusedemmy
    31 Aug, 2008

    1# of butter = 4 sticks, each is 1/2 cup (4 oz), closer to 125g than 250.

  • Marcia8888
    31 Aug, 2008

    To: scadams
    A stick of butter is 1/2 cup.

  • naturechic
    31 Aug, 2008

    Thanks AuntieMaryAnn! I appreciate your help.

  • scadams
    31 Aug, 2008

    Hi just wondering is a stick of butter 250grams(0.55 pounds)? in Australia our sticks are 250 just wondering if its the same....1 cup is half a kilo (1.2 pounds aprox) of butter then?

  • salanie
    31 Aug, 2008

    I always use half crisco when making cookies...one step worse than margarine, but my cookies don't flatten out as much as they do with all butter. They also aren't as greasy. Everyone loves my cookies, and I always get asked what's my secret, so Eclipse, I guess my friends and family like eating Tuperware :)

  • scannon53
    30 Aug, 2008

    I made these substituting Splenda for the sugar and Splenda Brown Sugar for the brown sugar with excellent results. I had a batch fresh out of the oven when my brother in law stopped over. Both he and my husband voted the recipe as a keeper.

  • leashad
    30 Aug, 2008

    I think that I'll make this with some of the cherries that I bought on sale at Harry and Davids and omit the toffee and tell everyone that they are healthy (hee hee hee...)

  • Eclipse
    30 Aug, 2008

    Margarine is only one molecule away from PLASTIC..flies won't come near it and nothing will grow on it...would you melt your Tupperware and spread on your toast?

  • Eclipse
    30 Aug, 2008

    YOU can try this yourself, purchase a tub of margarine and leave it in your garage or shaded area, within a couple of days you will note a couple of things, no flies, not even those pesky fruit flies will go near it,( that should tell you something) it does not rot, smell differently...Because it has no nutritional value, nothing will grow on it, even those teeny weeny microorganisms will not a find a home to grow...Why? because it is nearly plastic. Would you melt your tupperware and spread that on your toast?

  • Eclipse
    30 Aug, 2008

    And here is the most disturbing fact....

    Margarine is but ONE MOLECULE from being PLASTIC...

    ( this fact alone was enough to have me avoiding margarine for life and anything else that is hydrogenated , this means hydrogen is added changing the molecular structure of the food )

  • Eclipse
    30 Aug, 2008

    Eating butter increases the absorption of many other nutrients in other foods Butter has many nutrional benefits where margarine has a few only because they are added! Butter tastes much better then margarine and it can enhance the flavours of other foods. Butter has been around for centuries where margarine has been around for less then 100 years Now for Margarine... very high in Trans Fatty Acids Triple risk of Coronary Heart Disease Increases total and LDL ( this is the bad cholesterol) Lowers HDL cholesterol * and this is the good one Increases the risk of cancers by up to five fold. Lowers quality of breast milk. Decreases immune response. Decreases insulin response.

  • Eclipse
    30 Aug, 2008

    BUTTER VERSES MARGARINE

    DID YOU KNOW... The difference between margarine and butter?

    Both have the same amount of calories Butter is slightly higher in saturated fats at 8 grams compared to 5 grams. Eating margarine can increase heart disease in women by 53% over eating the same amount of butter according to a recent Harvard Medical Study.

  • miracledebtor
    30 Aug, 2008

    I know already...we're making cookies, not muffins, but want to bulk cookies up to make'em cakier. Last comment only an idea. I haven't tried my idea in practice.

  • miracledebtor
    30 Aug, 2008

    I'm looking at this recipe and the ratio of butter to flour sounds awful high. It doesn't surprise me to hear the cookies come out greasy. I wonder if adding another cup of flour to the mix to make 2-1/2cups of flour wouldn't alleviate some of the greasiness. Now I'm not a cookie or pastry chef in the least so bear with me here...also, perhaps more baking soda by around 1t. sounds like they may become cakier and less greasy to me. Muffin recipes have more flour and baking soda to butter.

  • MWetzel
    30 Aug, 2008

    Sometimes all of my comments do not show up. Does this happen to anyone??

  • MWetzel
    30 Aug, 2008

    Pretty good. I kept it simple by using toffee

  • auntiemaryann
    30 Aug, 2008

    dear naturechic, look for toffee bits near the chocolate chips. Back in the day, we had to take a hammer to the Heath bars (or Skor bars) Enjoy!

  • patcash
    30 Aug, 2008

    I don't agree about the butter vs margarine. I always used margarine as did my mother before me and her cookies and mine were always coveted. In fact one year I decided to try butter and went to Costco and bought I don't remember how many lbs and the first batch I didn't think tasted as good as usual and when my husband came home and had a couple he asked what happened. I finished the rest of the Christmas baking with margine and they were great once again! I have friends who also make great cookies and they use margarine also. It is not an economic factor because we can all afford the butter, we just do not like it. Just my opinion...

  • Tamara_Born
    30 Aug, 2008

    I have been making these for years, since the first time Martha shared this recipe! I have made a few changes I use Cranraisin instead of cherries sometimes and also I have been known to use chocolate chips. My family loves these cookies!

  • prohacs
    30 Aug, 2008

    I THINK this is the same recipe as the cherry oatmeal cookies, but with fewer cherries and the added chocolate and toffee bits. I have made the cherry ones several times (always yummy) and just this week made them using dried blueberries. Awesome!

  • naturechic
    30 Aug, 2008

    What do you mean by toffee pieces? Caramels or something else? Thanks for your help?

  • grandmatrish
    30 Aug, 2008

    Just made a batch for my daughter's fantasy football draft. They love them! I got almost 4 dozen out of the recipe.

  • goodjuju73
    30 Aug, 2008

    Seascape-It's greatly possible that the recipe was greasy due to using margarine instead of butter. I've done that before and not had good results. Try them again using butter, I bet they'll turn out better.:)

  • CertainlySusan
    30 Aug, 2008

    Seascape -- Dietary rules and medicine are fad ridden. Currently, margarine is looked down upon for its artificial color, saturated fats. Most margarines equal butter in fat content but margarine lacks flavor. Butter and margarine are chemically different and behave differently in recipes. Yes, the margarine was why your cookies didn't work. I remember a batch of cookies my mother made 50 years ago with margarine in order to save money. They were a greasy pool of flour and sugar dabs.

  • BakingBarrister
    3 Jul, 2008

    I substituted cherry flavored craisins for the cherries--they flew off the plate!

  • MonicaRT
    30 Apr, 2008

    I made them for a retirement ice cream social / coffee. They were a HIT! The toffee melts in your mouth. I don't even mind the chocolate chips. A new favorite cookie of mine!

  • SeasSCape
    14 Apr, 2008

    These didn't work for me. Was it because I used 1/2 margarine instead of all butter? They were too greasy. I think with the toffee pieces there is too much sugar. A waste of a lot of ingredients.

  • cwpdesigns
    24 Jan, 2008

    Best cookies ever! I've made them countless times, served them at parties and given them as gifts, and they are ALWAYS a hit!

  • taskins
    20 Dec, 2007

    A wonderful tasting cookie when you are looking for something different than a chocolate chip cookie. I use semi-sweet choc. chips instead of chopping bittersweet chocolate. Takes a little less time. Makes a great addition to gift baskets and cookie trays for the holidays.