Chocolate Chip and Toffee Cookies

• The toffee bits melt in places and give this cookie a butterscotchy flavour.
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• 3/4 cup butter, at room temperature
• 3/4 cup brown sugar
• 5 tablespoons white sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 
  
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 2 and 1/3 cups flour 
• 1/2 cup oat flour (oats that have been blended)

Cream together the butter and both sugars, then add the eggs and vanilla extract.

Mix all dry ingredients together in a bowl then add it about 1/3 of the mix at a time to the creamed mixture until just blended.  Don't over mix.

Fold in:

1 cup milk chocolate chips
3/4 cup white chocolate chips

1/4 cup skor toffee bits

1/4 cup almond slivers

Line baking sheets with parchment paper. Place scoops of cookie dough on the sheets and press down gently with the back of a spoon.

I used a small scoop and made about 5 dozen two-bite cookies. You can see below where the toffee melted, yum!

Bake at 350F for 12 minutes.