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Torie's Cherry Chocolate-Chunk Cookies


Torie Hallock makes these everything-but-the-kitchen-sink cookies at Skylands, Martha's house in Maine. They are full of oats, dried cherries, chocolate chips, and bits of toffee candy.

  • Yield: Makes about 2 1/2 dozen

Source: Martha Stewart Living, February 1999


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 pound (2 sticks) unsalted butter, room temperature
  • 3/4 cup packed light-brown sugar
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups oats
  • 1 cup dried cherries
  • 4 1/2 ounces bittersweet chocolate, coarsely chopped
  • 1 cup toffee pieces


  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda.

  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.

  3. Add flour mixture to egg mixture, and mix on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.

  4. Spoon a heaping tablespoon of dough onto a lined baking sheet. Repeat, spacing 2 inches apart.

  5. Bake cookies until golden brown, 14 to 16 minutes, rotating baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.

Reviews Add a comment

  • Clares Girl
    28 AUG, 2013
    The add-ins in this cookie create a wonderful taste, and certainly leave the baker able to experiment with their own favorites. For Christmas, white chips are a nice change, as is coconut, anytime. Agree with the comment that said to take these out after 10-12 minutes and let them "finish" for five minutes on the baking sheet.) If you're worried about a flat cookie, use a trusted cc cookie recipe that only calls for a stick of butter, adding the oats, toffee bits, chips, and cherries as posted.
  • remindme
    7 APR, 2013
    Toffee chips with no chocolate is the one I used. This is my favorite cookie recipe. They are delicious and addictive.
  • NRStacy
    6 AUG, 2012
    For those who have made this, do you use the heath toffee bits that also have chocolate (like a chopped up heath bar), or the bits that are toffee with no chocolate?
  • ThrivewithAmber
    5 DEC, 2011
    This has become one of my favorite cookie recipes. I am always very popular when I bring these to a gathering. I do tweak it a bit. My latest tweak is substituting freeze dried strawberries, pineapple, and banana for the dried cherries. I call them my Banana Split cookies. Yummm! Check out my tweaked recipe:
  • ilovemybabies08901
    6 FEB, 2011
    Very good cookie. I used semi-sweet chunks instead of the bittersweet chocolate and they turned out fine. I added a little salt since the recipe didn't call for it but it doesn't need added salt. Baked them for 12 minutes and let them sit on the cookie sheet for 5 minutes before removing to wire rack. Rotating the cookie sheet is a must. If they look like the need one more minute, DON'T do it. Take them out and let them sit for 5 minutes and they will finish "cooking" as they cool. Yum.
  • MS10738700
    14 DEC, 2010
    This is a wonderful cookie. I have made it since I first saw it on the show. I suggest you don't try to substitue anything. Best the way it is here. Enjoy. To can use your beater just fine.
  • Tootieanne
    1 SEP, 2010
    I don't have a mixer with a paddle attachment. Could I just mix and directed with a hand mixer or would that ruin the recipe.
  • Laureljc
    26 JUN, 2009
    Texas-Greta...Leaving out the oats pretty much leaves you with a chocolate chip cookie, so you could just find another recipe for those and add cherries. However, if you really just want to use this recipe, you might just need to add some additional flour. Good luck!
  • Texas-Greta
    5 MAY, 2009
    If I took out the oats would I need to change something else in the recipe?
  • stephaniewedek
    21 APR, 2009
    the flavor of these cookies was great, but they came out very flat -- too flat. i wonder if their is too much butter and that is why they spread so much? I will make these again using a different "base" of butter, sugar, flour, etc.