Chewy Oatmeal Cherry Toffee Crisps

Recipe View In a medium bowl, whisk together the flour and baking soda. Set aside. (5 minutes)

Recipe View In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. (5 minutes)

Recipe View Beat in the egg and vanilla extract until well combined. (2 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

Recipe View Stir in the rolled oats, dried cherries, chocolate chips, and toffee bits until evenly distributed throughout the dough. (3 minutes)

Recipe View Divide the dough into three equal portions. On a lightly floured surface, shape each portion into a log approximately 2 inches in diameter. (10 minutes)

Recipe View Wrap each log tightly in waxed paper or plastic wrap. Refrigerate for at least 2 hours, or preferably overnight, to allow the dough to firm up. Alternatively, freeze the logs for longer storage. (120 minutes)

Recipe View Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or grease lightly. (10 minutes)

Recipe View Remove the dough logs from the refrigerator or freezer. If frozen, let them thaw slightly for easier slicing. Slice the logs into 3/4-inch thick rounds. (5 minutes)

Recipe View Arrange the cookie slices on the prepared baking sheets, spacing them about 2 inches apart. (5 minutes)

Recipe View Bake for 8-10 minutes, or until the edges are golden brown and the centers are set. (8-10 minutes)

Recipe View Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)