Heat oven to 350 degrees. Line baking sheet with parchment paper.

Beat butter and sugars together until creamy. Add eggs and vanilla and beat again, scraping sides of bowl as needed.

In separate bowl, stir flour, baking soda and baking powder. Add to butter mixture beating on low just until combined. Add toffee bits.

By hand, mix in oatmeal and cherries. Dough will be very stiff so maybe knead with hands to mix everything well.

Drop dough by rounded spoonfuls (#40 disher) onto the prepared baking sheet. Flatten slightly for a thicker cookie. Flatten more for thin ones. (#50 disher made 54, #40 made 44.)

Bake for 8-10 minutes just until light golden brown around the edges. Underbake slightly for a chewier, softer cookie.

Cool on the baking sheet few minutes before transferring to wire racks to cool completely.

MJF Notes: Made Xmas 21. Above ingredients altered. Brown sugar was 1/2c, white sugar was 1c, oatmeal was 3c, toffee was 1-1/2c. Made 1/29/22. Continued to be very dry and crumbly. Above altered again. Made again 3/5/22: Above adjustments all good. fantastic.