Toffee Chocolate Chip Cookies

Yields about 2 dozen cookies

8 tablespoons (1 stick) salted butter, room temperature
3/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/4 cup old fashioned oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup sliced or chopped almonds
3/4 cup chocolate chips (I used miniature chocolate chips)
3/4 cup toffee pieces

Preheat oven to 350 degrees F (180 degrees C).

In a medium mixing bowl, cream together the butter and brown sugar. Add the egg and continue mixing until well blended. Stir in the vanilla extract. Fold in the flour, oats, baking powder, baking soda, and salt until mixed. Stir in the almonds, chocolate chips, and toffee pieces.

Drop by the tablespoon onto a baking sheet and bake for 15-20 minutes or until lightly browned. The longer you bake them, the crunchier they will get. Remove from oven and allow to cool for 1-2 minutes before transferring the cookies to a cooling rack. These cookies have a tendency to stick to the baking sheet if not removed promptly.