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1
Preheat oven to 350 degrees.
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2
Line two baking sheets with a silpat or parchment paper; set aside.
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3
In a large bowl, sift together flour and baking soda.
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4
In a large mixing bowl, cream the butter and both sugars on medium speed until light and fluffy.
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5
Be sure to scrape down the sides of the bowl once or twice during mixing.
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6
Add the egg and combine.
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7
Add the vanilla and combine again.
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8
Scrape down the sides of the bowl.
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9
Add flour mixture to egg mixture, and mix on low until well combined.
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10
Add the oats, chocolate, and toffee pieces; mix to combine after each addition.
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11
Using a tablespoon, place heaping spoonfuls of the dough onto each cookie sheet, spacing them 2 inches apart.
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12
Bake cookies until golden brown, 11 to 14 minutes, rotating the baking sheet halfway through.
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13
Transfer to a wire rack to cool.
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14
Store in an airtight container up to 2 days.
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15
Once completely cooled, the cookies can be frozen in an airtight container or sealed freezer bag for up to three months.
