Chocolate and Toffee Bits Cookies

I struggled with the title for this one. Toffee Bit? Toffee Bits Cookies? It just didn't roll off the tongue. I don't know. If you come up with something else, something even witty maybe, do let me know.

Alright, to get some perspective, I asked Dave, "If you could only have one kind of cookie ever again, would it be the toffee ones or peanut butter?" He looked at me, and said, "I have no idea! That's like asking you to choose what one flavor of water for the rest of your life!" LOL So he likes 'em. And he really likes pb, too.

I like them well enough. Oh! Make sure you leave at least an inch or so between each cookie, because they do spread as they 'relax' out of the oven.

Ingredients:
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 tsp. vanilla
½ tsp. salt
3 eggs
3½ cups flour
2 tsp. baking soda
2 tsp. cream of tartar
1-1/3 cups (12 oz. pkg.) Hershey's Heath Toffee Bits and Chocolate

Directions:
Preheat oven to 350F. Lightly grease cookie sheets (or use parchment paper)

Beat butter, sugars, vanilla, and sat until blended. Add eggs, beating well after each addition. Stir together flour, baking soda, and cream of tartar; gradually add into butter mixture, beating until blended. Stir in brickle. Drop by heaping teasponful onto prepared sheets.

Bake at 350F for 8 to 10 minutes. Cool slightly before removing to wire rack.

Makes 6-7 dozen