Toffee Cowboy Cookies

As a general rule at our house, we try to wait for weekends to bake goodies. And, this weekend? We wanted something GOOD, but needed it to be something with ingredients that were already in our cupboards. So I went for a Cowboy Cookie recipe, threw in some toffee bits, and voila!

1 c butter, softened
1 c brown sugar
1 c sugar
2 eggs
1 tsp vanilla
2 c flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 c oats
1 c milk chocolate chips
1/2 c milk chocolate coated toffee chips

Cream the butter and sugars together until smooth. Add eggs and vanilla.

Sift flour, baking soda and powder, and salt together. Add to batter.

Stir in oats, chocolate chips, and toffee bits.

Spoon onto cookie sheet. Bake at 350 ° for 10-12 minutes.

Comments from the cook: Toffee has an amazing way of really jazzing up a cookie! I cooked these for just over 9 minutes, because I prefer cookies super-chewy instead of crispy. They turned out perfectly, though they always look like they might be underdone when they first come out.

As is usually the case, refrigerated dough will take a little bit longer to cook, but cooks up wonderfully also.
Original "Cowboy Cookie" recipe found in the Worldwide Ward Cookbook by Deanna Buxton (nuts omitted and toffee added). Some instructions/text taken from cookbook.