1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups old-fashioned oats
1 cup dried cherries
1 cup coarsely chopped bittersweet chocolate (4 1/2 ounces)
1 cup toffee pieces (5 1/2 ounces)
Whisk together the flour and baking soda in a small bowl; set aside.
In a large mixing bowl, cream the butter and sugars with an electric mixer on medium-high speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl one or twice during mixing. Add egg and vanilla; mixing well. Stir in flour mixture until just combined. Stir in oats, cherries, chocolate and toffee pieces until just combined. Do not over mix.
Divide the dough into three equal portions and roll into logs using plastic wrap, approximately 1 1/2-inch in diameter. Chill for several hours or overnight.
Preheat oven to 350°F (175°C).
Cut logs into 3/4-inch thick slices. Bake on parchment-lined baking sheets about 2 inches apart until golden brown, 8 to 10 minutes. Transfer cookies to a wire rack to cool.