Toffee Chocolate Chip Cookies

Adapted from A Little Claire-ification

• Ready In: 25 mins
• Serves: 30

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1  teaspoon baking soda
• 1  cup unsalted butter, room temperature
• 3⁄4 cup  packed light-brown sugar
• 3⁄4 cup granulated sugar
• 1  egg
• 1  teaspoon pure vanilla extract
• 1 1⁄4 cups oats
• 6  ounces  semisweet chocolate chunks (cut up bars or use store bought)
• 1  cup  toffee pieces (ie -- Heath bar bits)

Directions

1. Preheat oven to 350 degrees. Line two baking sheets with a silpat or parchment paper; set aside. In a large bowl, sift together flour and baking soda.
2. In a large mixing bowl, cream the butter and both sugars on medium speed until light and fluffy. Be sure to scrape down the sides of the bowl once or twice during mixing. Add the egg and combine. Add the vanilla and combine again. Scrape down the sides of the bowl.
3. Add flour mixture to egg mixture, and mix on low until well combined. Add the oats, chocolate, and toffee pieces; mix to combine after each addition.
4. Using a tablespoon, place heaping spoonfuls of the dough onto each cookie sheet, spacing them 2 inches apart.
5. Bake cookies until golden brown, 11 to 14 minutes, rotating the baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days. Once completely cooled, the cookies can be frozen in an airtight container or sealed freezer bag for up to three months.