Toffee Cupboard Cookies

• 1-2/3 cup Flour
• 1/2 teaspoons Baking Soda
• 3/4 Tablespoons Baking Powder
• 1/2 teaspoons Salt
• 14 Tablespoons Butter (14 Tablespoons Is 1 3/4 Sticks)
• 3/4 cups Packed Brown Sugar
• 1/3 cups Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1 whole Egg
• 3/4 cups Combination Of White Morsels And Caramel Bits
• 1 package Heath Toffee Bits (8 Ounces)

1. Preheat oven to 375 degrees F.
2. Combine the flour, baking soda, baking powder, and salt in a small bowl. Set aside.
3. In a medium size bowl, add the butter, brown sugar, granulated sugar, and vanilla extract. Beat until creamy. Beat in the egg.
4. Next, gradually beat in the flour mixture.
5. Stir in the morsels and toffee bits.
6. Drop the dough by tablespoons onto an ungreased cookie sheet.
7. Bake in a preheated oven until edges turn a golden brown (about 6 minutes).
8. Since the cookies are fairly thin, watch them closely so they don't burn because they cook very fast.
9. Once out of the oven, leave them on the cookie sheet for about 5 minutes so that they harden up a little bit. Then use a spatula to move them from the cookie sheet to a cooling rack
10. Be careful not to leave them on the cookie sheet too long or they'll get too hard and stick to the pan.
11. The trick is to leave the cookies on the cookie sheet just long enough for them to be sturdy so they can be transferred to a cooling rack . . . but not too long or they'll stick to the cookie sheet and break when trying to remove them.
12. Let cool on a cookie rack before serving.

flour, baking soda, baking powder, salt, butter, brown sugar, sugar, vanilla, egg, ube, toffee

Taken from tastykitchen.com/recipes/desserts/toffee-cupboard-cookies/ (may not work)