Ingredients

2     cups (500 mL) butter at room temperature
1     cup (250 mL) firmly packed brown sugar
1     teaspoon (5 mL) pure vanilla extract
3     cups (750 mL) all-purpose flour
1     cup (250 mL) whole wheat flour
1     cup (250 mL) butter toffee bits (available at bulk stores)

Directions

In a large bowl, cream together butter, brown sugar and vanilla until fluffy. With a wooden spoon or by hand, gradually mix in flours and toffee bits.

Shape mixture into 11/4 inch (3 cm) balls. Flatten balls into rounds, 1/4 inch (.5 cm) thick. Place on ungreased baking sheets, about 2 inches (5 cm) apart.
 
Bake at 350°F (180°C) on top oven rack for 10 to 12 minutes, or until just starting to lightly brown. Remove from oven and let cool for 10 minutes before removing to wire racks to cool completely.

Makes about 32 cookies.