Throw toffee and dried cherries into just about anything and we are in, and these cherry toffee oatmeal cookies are no exception. It is a classic, sweet brown sugar cookie dough with oats folded in. But instead of stopping at the oats… we add dried cherries and toffee for the perfect chewy and crunchy textures. We are obsessed with this mix-in combination. It really makes the ultimate oatmeal cookies.
Our dad used to farm cherries so we were always huge cherry fans. We especially love the ones he used to keep in his office. In the bottom drawer of his desk, he always had a bag of dried cherries covered in chocolate. From that point on, we were always obsessed with dried cherries. The flavor and texture of them is almost like candy (even without the dark chocolate). They are sweet, tart, and chewy. They are the perfect addition to cookies and we love putting them in these with toffee to add texture and flavor.
Tips for the Best Cherry Toffee Oatmeal Cookies:
- Room temperature butter: Use room temperature butter to help the cookies spread evenly and bake properly. We prefer to use salted butter as we find it has a more balanced flavor. This is accounted for in the salt we add.
- Creaming the butter and sugar: Creaming the butter and sugar together for at least 3-5 minutes helps create a light and fluffy texture.
- Pre-mixing dry ingredients: Mixing the dry ingredients separately before adding them to the wet mixture ensures that the ingredients are evenly distributed without over mixing the cookie dough. We barely mix the dry ingredients after adding to ensure the softest cookie (just mix until evenly combined).
- Cookie Scoop: Use a cookie scoop or measuring spoon to ensure consistent sizes for even baking.
- Push in the edges: Push the edges of the cookies in with a spatula right after they come out of the oven for a perfect circle and thicker cookie.
- Cool the cookies slightly before transferring: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to prevent them from breaking apart.
Cherry Toffee Oatmeal Cookies Ingredient Notes:
- Old Fashioned Oats: Old fashioned rolled oats add texture to the cookies without dissolving too much into the cookie batter. We use these instead of quick oats or other varieties to ensure they give the right texture to the cookies.
- Dark Brown Sugar: Dark brown sugar gives the cookies a rich and caramel-like flavor. We prefer dark over light as it has a higher percentage of molasses adding more flavor.
- Dried Cherries: Dried cherries provide a tart, fruity and chewy burst in each bite.
- Toffee: Toffee bits add a crunchy texture and a hint of sweetness. You can use pre-bought or make them from scratch using our toffee recipe and chopping it into bits. (If using the recipe to make toffee bits for cookies, only go through step 4. Do not add the almonds or the chocolate)
- Flaky Sea Salt: Flaky sea salt is optional, but it adds a contrast to the sweetness of the cookies.
Cherry Toffee Oatmeal Cookies FAQ:
How should I store the cherry toffee oatmeal cookies?
Store them in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 3 days. Although they can be stored, they are best the day of.
Can I freeze the cookie dough?
Yes, scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a ziplock bag and freeze for up to 3 months. Bake frozen dough balls directly from the freezer, adding an extra minute or two to the baking time.
Can I substitute the dried cherries and toffee bits with other ingredients?
Yes, feel free to substitute the dried cherries with raisins or cranberries, and the toffee bits with chocolate chips or chopped nuts. Toffee and cherries is our favorite combination!
Recipe:
Cherry Toffee Oatmeal Cookies
Ingredients
- 1 ½ cups old fashioned rolled oats 150 g
- 1 ½ cups all-purpose flour 180 g
- ½ teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 sticks salted butter room temperature (226 g)
- 1 cup packed dark brown sugar 140 g
- ½ cup granulated sugar 100 g
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup dried cherries 150 g
- 1 cup toffee bits 140 g
- Flaky sea salt to garnish
Instructions
- Preheat oven to 350 degrees F
- In a bowl stir together dry ingredients: flour,, baking soda, baking powder and salt, set aside
- In an electric stand mixer with paddle attachment or with a hand mixer, cream together butter, brown sugar, and sugar until fluffy, 3-5 minutes
- Mix in the egg, then add the vanilla
- Add dry ingredient mixture and pulse until just combined. Then add in the oats, cherries, and toffee bits
- Scoop dough into balls about 1 1/2 inches and transfer to a greased baking sheet, 2-inches apart (top with flaky sea salt if using)
- Bake until golden brown on edges, but the soft in the center, ~14 minutes
- After they come out of the oven, use the edge of a spatula to push the edges in to form a perfect circle and slightly thicker cookie
- Cool and enjoy!
These oatmeal cookies with cherries and toffee bits are the perfect combination of sweet, tart, and crunchy. They are the ideal cookie with a soft and chewy center and a little bit of crunch on the outside. These are a favorite in our kitchen and a good idea for just about any occasion.
