Chocolate, toffee and cherry oatmeal cookies

    17 min

    Irresistible oatmeal cookies, studded with dried cherries, chocolate chips and chopped toffee bars. Make them soft by leaving them on the baking tray for a minute or two. If you like a crisp and crunchy cookie - immediately remove them from the baking tray once they are done baking.

    28 people made this

    Serves: 36 

    • 200g plain flour
    • 1 teaspoon bicarbonate of soda
    • 225g unsalted butter, softened
    • 175g dark brown soft sugar
    • 150g caster sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 120g porridge oats
    • 150g dried cherries
    • 150g plain chocolate chips
    • 150g chopped Daim bars

    Prep:5min  ›  Cook:12min  ›  Ready in:17min 

    1. Sift together the flour and bicarbonate of soda; set aside. In a large bowl, cream together the butter, dark brown soft sugar and caster sugar until smooth. Beat in the egg and vanilla. Gradually stir in the sifted mixture, then mix in the oats, cherries, chocolate chips and chopped Daim bars until evenly distributed. Divide the mixture in to 3 portions and form them into logs, about 5cm in diameter. Wrap in greaseproof paper and refrigerate or freeze until firm.
    2. Preheat oven to 180 C / Gas 4. Grease baking trays or line them with parchment. Slice logs into 2cm thick slices. Place the cookies 5cm apart onto the prepared baking trays.
    3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

    Great cookie advice

    Check out our How to make cookies guide for foolproof tips on how to get perfect cookies every time. For freezing tips, read our Freezing biscuits and cookies guide.

    Cookie how-to

    Make perfect cookies every time with our How to make cookies guide!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (22)


    I was on a 'use up whatevers in the cupboard' drive when I made these so I used chunks of milk chocolate, 100g of glacé cherries and made it up with 50g raisins as well as the oats (hiding in a cupboard) and Daim bars and everyone agrees they are absolutely divine! A word of warning; they spread like hell so make sure they're several miles apart!  -  19 Aug 2013


    Very good! I used Splenda in place of sugar and reduced brown sugar by 1/4 c (personal preference to eliminate some of the sweetness). Reduced butter by 2 tablesppons and Added 1/8c extra of flour and this eliminated the spreading. Chopped the cherries for cost saving to add more of that flavor throughout cookies. Sometimes I use choc chips and sometimes I use white choc chips (the white compliment the cherries wonderfully)  -  26 Jun 2007  (Review from Allrecipes US | Canada)


    This is a favorite cookie in my house. They are crisp on the outside, and slightly chewy in the center. I add 1/4 whole wheat flour to the recipe to address the speading problem and add a nutty flavor. This also allows me to skip refrigeration first, to save time. Like others, I also use craisins unless it is a holiday.  -  18 Aug 2007  (Review from Allrecipes US | Canada)