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+ servings

Chocolate Toffee Oatmeal Cookies with Dried Cherries

Soft and chewy cookies filled with dark chocolate chunks, oats, toffee bits and dried cherries.


  • ¾ cup unsalted butter, at room temperature (170 grams)
  • ½ cup granulated sugar (100 grams)
  • 1 cup packed light or dark brown sugar (213 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour (300 grams)
  • 1 cup old-fashioned rolled oats (100 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semisweet or dark chocolate chunks or chips (170 grams)
  • ½ cup toffee bits (75 grams)
  • ½ cup dried cherries (71 grams)
  • Sea salt , for sprinkling (optional)


  • Preheat oven to 375°F. Line a sheet pan with parchment paper or a silicone baking mat.
  • With an electric mixer, beat the butter and sugars on high speed until pale and creamy, about 3 minutes, scraping the bowl down once or twice.
  • Add the eggs one at a time, mixing after each, followed by the vanilla.
  • In a separate bowl, combine the flour, baking soda, and salt. Add to the butter mixture and mix until just combined.
  • Add the oats, chocolate, dried cherries and toffee bits. Mix until just combined.
  • Drop by rounded spoonfuls onto the prepared sheet pan and bake until edges just begin to turn brown, about 9-11 minutes.
  • Sprinkle baked cookies with sea salt, if desired and let cool on the pan 5 minutes, then transfer to a wire rack to cool completely.
  • Repeat with remaining cookie dough.


Sodium: 112mg, Calcium: 40mg, Vitamin C: 1mg, Vitamin A: 290IU, Sugar: 17g, Fiber: 1g, Potassium: 93mg, Cholesterol: 29mg, Calories: 218kcal, Saturated Fat: 6g, Fat: 9g, Protein: 3g, Carbohydrates: 32g, Iron: 1mg
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