Giant Candy Bar Cookies

• 1 cup firm margarine, softened (or butter)
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/3 cups quick-cooking rolled oats
• 8 (1 1/2 ounce) crispy chocolate-covered english toffee bars, chopped (such as Skor or Heath)
• 1/4 cup granulated sugar, for dipping glass

1. Cream margarine, 1 cup granulated sugar and brown sugar in large bowl. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Beat.
2. Combine next 4 ingredients in small bowl. Add to margarine mixture. Stir until just moistened.
3. Add rolled oats and chocolate bar pieces. Stir well. Roll into 2 inch balls. Arrange 4 to 6 balls, about 4 inches apart, on greased cookie sheet.
4. Dip flat bottomed glass into second amount of granulated sugar. Flatten cookies to 1/2 inch thickness, dipping glass in sugar as necessary. Baked in 375u0b0F oven for about 11 minutes until golden. Let stand on cookie sheet for 5 minutes before removing to wire rack to cool. Repeat with remaining dough. Makes about 3 dozen cookies.
5. VARIATION: For smaller cookies, roll dough into 1 1/2 inch balls. Arrange balls, about 2 inches apart, on greased cookie sheets. Flatten cookies slightly with flat bottomed glass dipped in second amount of granulated sugar. Bake in 375u0b0F oven for 8 to 10 minutes until golden. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool. Makes about 5 dozen cookies.
6. Company's Coming most loved treats.

firm margarine, sugar, brown sugar, eggs, vanilla, flour, baking powder, baking soda, salt, quickcooking, toffee, sugar

Taken from www.food.com/recipe/giant-candy-bar-cookies-224551 (may not work)