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Martha's Toffee Oatmeal Cookies

From BED AND BREAKFAST AT PONDER COVE
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 cup unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
1 egg
1 tsp pure vanilla extract
1 1/2 cups oatmeal
1 cup dried cherries
1 cup bittersweet chocolate, coarsely chopped
1 cup toffee pieces

Heat oven to 350 degrees. Sift together flour and baking soda and set aside. Cream butter and sugars until light and fluffy, 2 to 3 minutes. Add egg, and mix on high speed. Add vanilla extract. Add flour mixture a bit at a time until well combined. Add oatmeal, cherries, chocolate, and toffee pieces. 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 sheet until golden brown, 8- 10 minutes. Remove from oven, and transfer to a baking rack to cool. These are perfect to bake immediately, refrigerate for one to two days or freeze for up to a month. Do a few at a time when you can't resist. Yuuuuum!