Oatmeal Toffee Cookies

This recipe slightly modified from the back of the package of Heath� Almond Toffee Bits proved very popular with toffee lovers and oatmeal lovers alike.

1 cup (2 sticks) butter or margarine, softened (or � cup margarine and � cup shortening)
2 eggs
2 cups packed light brown sugar
2 teaspoons vanilla extract
1� cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
� teaspoon salt
3 cups quick-cooking oats
1� cups (1 10-oz. package) HEATH� BITS 'O BRICKLE� Almond Toffee Bits
(optional) 1 cup MOUNDS� Sweetened Coconut Flakes

Heat over to 375�F. Lightly grease cookie sheet. Beat butter, eggs, brown sugar, and vanilla until well blended. Add flour, baking soda, cinnamon, and salt; beat until blended. Stir in oats, toffee bits, and coconut, if desired, with spoon. Drop dough by rounded teaspoons about 2 inches apart onto prepared cookie sheet. Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack. Makes about 4 dozen cookies.