Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Oatmeal Toffee Cookies 3.4 (154) 42 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 2 dozen 3-inch cookies This oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month. Ingredients 1 ½ cups all-purpose flour 1 teaspoon baking soda 1 cup (2 sticks) unsalted butter, room temperature ¾ cup granulated sugar ¾ cup light-brown sugar 1 egg 1 teaspoon pure vanilla extract 1 ½ cups oatmeal 1 cup dried cherries 1 cup bittersweet chocolate, coarsely chopped 1 cup toffee pieces, (5 ½ ounces) Directions 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. 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. 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. Print