1 1/2 cup all-purpose flour
1 tsp baking soda
1 cup unsalted butter (2 sticks), room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cup oatmeal
1 cup dried cherries
1 cup bittersweet chocolate (4 1/2 oz.)
chopped 1 cup toffee pieces (5 1/2 oz.)
Heat oven to 350 degrees. Sift together flour and baking soda, and set aside. In an electric mixer, using a paddle attachment, cream the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes.
Scrape down the sides of the bowl once or twice during mixing. Add egg, mix on high speed to combine. Add vanilla, mix to combine. Scrape down sides of the bowl.
Add the sifted flour in additions on a low speed until well combined. On low speed, add the oatmeal, cherries, chocolate, and toffee pieces and mix to combine.
Divide the dough into three equal portions, and roll logs using plastic wrap, approximately 1 1/2 inches in diameter. Dough can be frozen, chilled in the refrigerator for 1 to 2 days, or baked immediately. Cut logs into 3/4 inch pieces. Bake on parchment-lined bgaking sheets, until golden brown, 8 to 10 minutes. Remove from the oven, and transfer to a baking rack to cool.
(Makes about two dozen 3-inch cookies)
Attributed on the Martha Stewart Show to a Torie Hallock from Maine.