1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 cup (2 sticks) butter, softened 2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1 cup toffee baking bits
1 cup mini chocolate chips
Makes 40 cookies.
Heat oven to 350 degrees. Combine sugars, butter, eggs and vanilla in large bowl of electric mixer. Beat at medium speed, scraping bowl often, until fluffy. Reduce speed to low; add flour, oats, baking soda and salt. Beat, scraping bowl often, until well mixed. Stir in toffee bits and chocolate chips by hand.
Line cookie sheets with parchment or wax paper (the toffee will melt a bit and make a mess). Drop rounded tablespoons of dough onto the pans, leaving 1-1/2 inches between each. Bake on middle rack of oven for 10 to 12 minutes, until lightly browned. Allow to cool on pans 1 minute before removing to wire racks.
Nutritional information per cookie: 130 calories (50 percent from fat), 7.6 g fat (4.5 g saturated, 2.2 g monounsaturated), 22.8 mg cholesterol, 1.5 g protein, 15.6 g carbohydrates, 0.8 g fiber, 98.9 mg sodium.