The day after Thanksgiving each year I would head out for Black Friday bargains and Walter and Amy would bake cookies from early morning until I returned after dark. One of our favorites are Martha Stewarts Oatmeal Toffee Cookies. I have made lots of substitutions and they still seem to always be the favorite. Sometimes instead of dried cherries, I will use craisins or even chocolate covered raisins. The crunch of the Heath bars are the cincher for great texture and flavor. They must be taken out of the oven when they are barely brown for best results. They will continue baking on the cookie sheet.

Oatmeal Toffee Cookies

Ingredients
Makes about 2 dozen 3-inch cookies
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup light-brown sugar
1 egg
1 teaspoon pure vanilla extract
1 1/2 cups oatmeal
1 cup dried cherries or craisins or chocolate covered raisins
1 cup semi sweet chocolate chips
1 cup Heath bar pieces - smashed in a baggie with hammer
Directions
Heat oven to 350 degrees. Sift together flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.
Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.
Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.