Heat oven to 350. Sift together the flour and baking soda and set aside. In a bowl cream the butter and sugars on medium high speed until light and fluffy (about 2 to 3 minutes). Scrape down the sides of the bowl during mixing. Add egg and mix on high speed. Add vanilla extract, mix and scrape the sides of the bowl. Next add the sifted flour a bit at a time until well combined. Then add the oatmeal, cherries, chocolate and toffee pieces. Divide the dough into three equal portions and roll into logs approximately 1 1/2 inches in diameter. Wrap in plastic wrap if you are not baking immediately. To bake, cut the logs into 3/4 inch pieces. Bake on parchment lined baking sheets 8 to 10 minutes. Remove and place in baking rack to cool. (From Laura, a former employee). Note: The dough can be baked immediately, refrigerated up to two days, or frozen for up to a month. Makes about 24 three inch cookies.