Butter Toffee Cookies

I got this recipe from kingarthurflour.com I haven't tried them, they were a request in a post. For those of you that don't know, King Arthur Flour is MUCH more than a flour company..they are a bakers paradise. You should check them out, and request a free catalog. Bet you'll have a HUGE wishlist! (makes 2-3 inch cookies)

• Ready In: 27 mins
• Yields: 36 cookies

Ingredients

• 3⁄4 cup butter
• 1 1⁄4 cups  lightly packed brown sugar
• 2  teaspoons vanilla
• 1⁄8 teaspoon  butter-rum flavoring (optional)
• 1  teaspoon salt
• 1  teaspoon baking soda
• 1  large egg
• 2 1⁄4 cups  king arthur all-purpose flour or 2 1⁄4 cups unbleached all-purpose flour
• 1  cup  English toffee bits
• 1  cup  caramel-flavored bits or 1  cup chocolate chips or 1  cup  macadamia nuts or 1  cup cinnamon bark or 1  cup white chocolate chips
• 1  cup  chopped pecans (optional)

Directions

1. In a large mixing bowl, cream together the butter, brown sugar, flavors, salt and baking soda.
2. Add the egg and beat until fluffy.
3. Add the flour and stir until well-blended.
4. Stir in bits and/or chips, and the nuts, if you're using them.
5. Drop the dough by generous tablespoonfuls onto ungreased or parchment-lined baking sheets (our tablespoon cookie scoop, works well here), leaving about 2 inches between cookies.
6. Bake the cookies in a preheated 375°F oven for 10 to 12 minutes; 10 minutes will give you chewier cookies, 12 minutes crisper.
7. Note: For chewy,"bendable" cookies, remove them from the oven while they still look"under-cooked" in the center; for crisp, crunchy cookies, bake until evenly golden brown.
8. Let the cookies cool for 5 minutes on the baking sheets before transferring them to racks to cool completely.