Torie Hallock makes these delicious cookies chock full of toffee pieces at Martha's house in Maine.

Martha Stewart Living, December/January 1998


Recipe Summary

Makes about 2 1/2 dozen


Ingredient Checklist


Instructions Checklist
  • Heat oven to 350 degrees. Line two baking sheets with parchment; set aside. In a large bowl, sift together flour and baking soda.

  • In the bowl on an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high 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.

  • Working in additions, add the flour mixture to the egg mixture on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine.

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

  • Bake cookies until golden brown, about 10 minutes. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.