Brickle Drop Cookies by Stephanie Moyer

1 cup (2 sticks) butter/margarine, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 tsp vanilla extract
½ tsp salt
3 eggs
3 ½ cups all-purpose flour
2 tsp baking soda
2 tsp cream of tartar
1 1/3 cups (8-oz pkg) Heath Bits ‘O Brickle Toffee Bits

Heat oven to 350ºF. Lightly grease cookie sheet.

Beat butter, granulated sugar, brown sugar, vanilla, and salt in large bowl until blended. Add eggs; beat well. Stir together flour, baking soda, and cream of tartar; gradually add to butter mixture, beating until blended. Stir in toffee bits.

Drop by heaping teaspoons onto prepared cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove to wire rack. Cool completely.