Chocolate Chip Cookies With Oats and Toffee Bits

Got this out of the Chicago Tribune and wanted to save the recipe electronically... A key to making superior cookies - is to make the dough a day ahead and let it sit in the fridge so the flavors meld -- fuller flavor with notes of toffee and caramel (so says the article)

• Ready In: 25 mins
• Yields: 5 dozen 2 1/2 inch cookies

Ingredients

• 1 3⁄4 cups flour
• 1⁄2 cup old fashioned oats
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1  cup unsalted butter, room temperature
• 1  cup  firmly packed brown sugar
• 1⁄2 cup granulated sugar
• 1  teaspoon vanilla extract
• 2  eggs
• 1 1⁄2 cups  semi-sweet chocolate chips
• 1 1⁄2 cups  toffee pieces
• 3⁄4 cup  chopped walnuts or 3⁄4 cup pecans

Directions

1. Heat oven to 375 degrees.
2. Combine flour, oats, baking soda and salt in a small bowl.
3. Beat the butter, brown sugar, sugar and vanilla with a mixer until creamy in a large mixing bowl.
4. Add the eggs one at a time, beating well after each.
5. Add the flour mixture a little at a time; beat until incorporated.
6. Stir in chocolate chips, toffee and nuts.
7. Either refrigerate for a day or make cookies --
8. Line baking sheets with parchment paper.
9. For cakier cookies - using a teaspoon drop cookie dough onto baking sheets, leaving 2 inches between each cookie. Or for crispier cookies - drop 4 scoops of cookie dough with a 1 inch ice cream scoop onto each baking sheet ; press them into thin rounds using the heel of your hand until they are 4 inches across, leaving 2 inches between the cookies.
10. Bake until golden 9 - 11 minutes per batch. If using 2 oven rackes, swap the baking sheets halfway through baking.
11. Let cookies cool on sheets 2 minutes. Transfer to wire racks to finish cooling.