Originally, I had intended to use the Kraft carmel bits instead of the toffee bits, but I must have used them for something else and couldn't find them anywhere, so I proceeded to Plan B which turned out to be the toffee bits.
Oatmeal Toffee Chocolate Chip Cookies
1 1/2 cups all-purpose flour
1 1/2 cups old fashioned oatmeal
1/2 tsp. baking soda
1/2 cup butter (1 stick), room temperature
1/2 cup shortening
1/4 cup granulated sugar
1 cup packed light brown sugar
1 tsp. kosher salt
1 tsp. pure vanilla extract
2 large eggs
1 cup chocolate chips
1 cup toffee bits
Preheat oven to 350 degrees. In a medium mixing bowl, mix flour, oatmeal and baking soda. Set aside
In a large mixing bowl, cream the butter, shortening and sugars with a mixer until light and fluffy. Add salt, vanilla, and eggs and beat until well combined.
Add 1/3 of the dry ingredients at a time to the butter mixture mixing well and repeat until all of the flour mixture has been blended with the butter mixture.
Add the chips and toffee to the dough and mix on low until well combined.
Drop a heaping tablespoon (I prefer a cookie scoop) of dough onto a parchment lined baking sheet about 2 inches apart. Bake until cookies are a light golden brown around the edges, about 12-14 minutes. Let cookies cool on baking sheets for a few minutes and transfer to a wire cooling rack to finish cooling.
Makes about 4 dozen cookies