Oatmeal Toffee Cookies

All I can say about this cookie is OH. MY. GOODNESS.  I may have invented my new favorite cookie.  Although, I say that loosely.....someone out there probably already thought of this combination, but in my mind, I invented it.  

For some reason as I've gotten older oatmeal cookies have become one of my favorite cookies, which is weird because as a kid it was my least favorite.  I guess that just goes to show how your tastes change as you age.  I have slaved over numerous batches of oatmeal cookies in the past to find THE BEST one, and normally I add the usual - raisins.  However, I was at the store the other day and a bag of Heath Toffee Bits caught my eye and immediately the thought to make oatmeal cookies with toffee bits came to mind.  That was it....just like that, and now I just may have a new favorite cookie.  

I was so excited I had to make my son (who was the only one home at the time) try them immediately.  As he chewed I practically yelled "Aren't these the best cookies you've ever had?????"  He calmly replied "Well, I don't know about that, but they're good."  I tried not to get discouraged because, like me as a kid, oatmeal cookies are his least favorite.  So when my husband walked in the door, I practically shoved one into his mouth and asked him the same question.  He wasn't as excited as me, but he did say they were really good.  I thought maybe it was just me, and my recent oatmeal cookie obsession, who thought these were amazing.  But then when my son came home from school today he said "Oh by the way, those cookies really ARE good.  I gave a piece to my friend today and she thought they were awesome and wanted to know where I got the recipe!"  YAY - so it isn't just me!!!  Now that I have gotten some validation, I urge you to make these (and if you can, let me know what you think of them).  All I know is - I LOVE THESE COOKIES ♥

Oatmeal Toffee Cookies

1/2 cup Crisco
1/2 cup unsalted butter, softened
1 cup white sugar
1 cup brown sugar (you don't have to pack it down, a loose cup is enough)
2 tsp vanilla
2 eggs
2 cups flour
3/4 tsp salt
1 tsp baking powder
1 tsp baking soda
3/4 cup toffee bits
2 cups quick cooking oats

Preheat oven to 350 and spray two cookie sheets with cooking spray.  In a medium bowl, whisk together the flour, salt, baking powder and baking soda then set aside.  In separate large bowl, combine the Crisco, butter, and both sugars until well combined and smooth.  Stir in the vanilla and eggs.  Add the flour mixture in three batches, and stir to combined after each batch.  Add the toffee bits and oats until just mixed together.

Using a small scooper (the opening on mine measures about 1 1/2" across) place 12 scoops of dough on each try evenly spaced apart (4 rows of 3 on each pan).  Bake for 12-14 minutes, or until cookies set around the edges but still a little soft in the middle.  Allow to cool on wire rack.