This is a print preview of "Oat Toffee Cherry Chocolate Cookie" recipe.

Oat Toffee Cherry Chocolate Cookie Recipe
by Culinary Envy

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!

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 24

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

  1. 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.
  2. 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.
  3. 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.