Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Torie's Cherry Chocolate-Chunk Cookies 3.7 (97) 43 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: Makes about 2 1/2 dozen 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. Ingredients 1 ½ cups all-purpose flour 1 teaspoon baking soda ½ pound (2 sticks) unsalted butter, room temperature ¾ cup packed light-brown sugar ¾ cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 1 ½ cups oats 1 cup dried cherries 4 ½ ounces bittersweet chocolate, coarsely chopped 1 cup toffee pieces Directions Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda. 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. 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. Spoon a heaping tablespoon of dough onto a lined baking sheet. Repeat, spacing 2 inches apart. 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. Rate it Print