• In a large bowl beat together butter, brown sugar, vanilla, and egg with mixer on medium speed until light and fluffy.
• On low speed mix in flour, baking soda and salt. Set aside 1/3 of the crushed heath toffee bits for garnish.
• Stir in the remaining 2/3 of the toffee bits into the cookie dough.
• Roll into 1 inch balls. Place on ungreased cookie sheet about 1 inch apart.
• Bake for 10 – 12 minutes at 325 degrees or until tops of cookies feel set when touched.
• Remove from cookie sheets to cool.

Glaze

• In a 1 quart saucepan heat the butter, brown sugar and milk over medium/low heat. Stir frequently until mixture just comes to a boil and sugar is dissolved.
• Stir in powdered sugar and beat until smooth.
• Immediately frost the top of each cookie.

Topping

• Place chocolate chips and white chips in separate microwavable bowls.
• Add 1/4 teaspoon vegetable oil to each bowl of chips.
• Microwave on high for 1 1/2 to 2 minutes stirring every 30 seconds until melted.
• Using the tip of a spoon, drizzle melted chocolate and white chocolate over each cookie.
• Then sprinkle the remaining toffee bits on top.
• These can be refrigerated so the drizzled chocolate will set up quicker.