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Oat Toffee Cherry Chocolate Cookie
Oat Toffee Cherry Chocolate Cookie is a sweet, tart, buttery, crisp, chewy cookie. Soft, moist and flavorful, it is my most requested oatmeal cookie recipe by far! Ingredients
- 1½ 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
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 1 egg
- 1 teaspoon pure vanilla extract
- 1½ cups old-fashioned rolled oats
- 1 cup dried cherries
- 1 cup bittersweet chocolate, coarsely chopped
- 1 cup toffee pieces, (5½ ounces)
Directions
- Heat oven to 350° F. Sift together flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugars, cinnamon and salt 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 1½ inches in diameter. To bake, cut logs into ¾ 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.
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