Step 1

In a medium bowl, whisk together oats, flour, baking soda, cinnamon, salt. Set aside.

Step 2

In the bowl of a stand mixer, cream the butter, cookie butter, and brown sugar. Add the egg and vanilla and beat until fluffy.

Step 3

Gradually add in the oat mixture and mix to combine. Stir in the toffee bits.

Step 4

Use a medium (2 tablespoon) cookie scoop to place dough balls onto a wax paper or parchment paper lined baking sheet. The dough balls can be placed close together, but not touching.

Step 5

Chill/freeze the dough balls 2 hours-over night.

Step 6

When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Step 7

Place dough balls 2 inches apart on a parchment lined cookie sheet. Bake 10-12 minutes, until edges begin to brown (centers will still be light).

Step 8

Cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

Step 9

Store in an air-tight container at room temperature for up to 1 week.

Step 10

Line a 9”x13” pan with parchment paper.

Step 11

In a medium saucepan with attached candy thermometer, add butter, sugar, water, salt, and vanilla extract. Heat on medium high, stirring constantly as the butter is melted and the ingredients are combined.

Step 12

Bring to a boil. Continue boiling and stirring gently until candy thermometer reads 298 degrees F.

Step 13

Remove from the heat and pour into the prepared pan. Spread evenly with a spatula. Cool completely.

Step 14

By hand, break toffee into small chunks and place in large zip lock bag. Seal the bag and place on cutting board. Use a hammer to break the toffee chunks into small baking bits. Store extra bits in an air-tight container.