Toffee Oatmeal Dried Cherry Cookies
Chewy, buttery, and bursting with flavor, these Toffee Oatmeal Dried Cherry Cookies are a delightful twist on the classic oatmeal cookie. Packed with the rich sweetness of toffee bits, the tart chewiness of dried cherries, and a hint of cinnamon, they offer the perfect balance of indulgence and warmth in every bite. The hearty rolled oats give these cookies a satisfying texture, while the combination of brown sugar and vanilla adds depth to their flavor. Ready in under 30 minutes, these cookies are an easy, crowd-pleasing treat for any occasion. Serve them warm with a glass of milk for the ultimate comfort dessert, or pack them as a perfect on-the-go snack. These irresistible cookies are sure to become a favorite in your baking repertoire!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 pcs large eggs
- 2 tsp pure vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp ground cinnamon
- 0.5 tsp salt
- 3 cups old-fashioned rolled oats
- 1 cup toffee bits
- 0.75 cup dried cherries
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar using a hand mixer or stand mixer on medium speed until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
With a spatula, fold in the rolled oats, toffee bits, and dried cherries until evenly distributed throughout the dough.
Using a medium cookie scoop or a spoon, drop about 1.5 tablespoons of dough onto the prepared baking sheets, spacing each cookie about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 123 mg | 5% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 20.0 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 87 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
