Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Oatmeal Toffee Cookies 3.4 (155) 48 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print