Butter Toffee Cookies

• 3/4 cup butter
• 1 1/4 cups lightly packed brown sugar
• 2 teaspoons vanilla
• 1/8 teaspoon butter-rum flavoring (optional)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 large egg
• 2 1/4 cups king arthur all-purpose flour or 2 1/4 cups unbleached all-purpose flour
• 1 cup English toffee bits
• 1 1 cup cinnamon bark or 1 cup white chocolate chips
• 1 cup chopped pecans (optional)

1. In a large mixing bowl, cream together the butter, brown sugar, flavors, salt and baking soda.
2. Add the egg and beat until fluffy.
3. Add the flour and stir until well-blended.
4. Stir in bits and/or chips, and the nuts, if you're using them.
5. Drop the dough by generous tablespoonfuls onto ungreased or parchment-lined baking sheets (our tablespoon cookie scoop, works well here), leaving about 2 inches between cookies.
6. Bake the cookies in a preheated 375u0b0F oven for 10 to 12 minutes; 10 minutes will give you chewier cookies, 12 minutes crisper.
7. Note: For chewy,"bendable" cookies, remove them from the oven while they still look"under-cooked" in the center; for crisp, crunchy cookies, bake until evenly golden brown.
8. Let the cookies cool for 5 minutes on the baking sheets before transferring them to racks to cool completely.

butter, brown sugar, vanilla, butter, salt, baking soda, egg, king arthur, toffee bits, cinnamon bark, pecans

Taken from www.food.com/recipe/butter-toffee-cookies-35787 (may not work)