Toffee & Milk Chocolate OATMEAL Cookies

½ cup soft butter
½ cup butter-flavored Crisco
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 cup quick oats
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped toffee pieces
2 cups milk chocolate chips

Cream butter, Crisco, and sugars with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in eggs and vanilla extract; don’t over-mix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Stir in toffee pieces and chocolate chips. Scoop out approximately 24 2” balls of dough.  Gently roll and flatten slightly. 
(For a richer flavor and smoother texture refrigerate or freeze until ready to bake.) 
Place on parchment paper lined aluminum cookie sheets. Bake at 375 degrees for 10+ min. Garnish with melted Hershey Bar if desired.
Let set. Share!