I found these recipes in a book I'm giving to my daughter for Christmas...The Ultimate Short Cut Cookie Book. You may also want to check the web site of the brand of toffee bits you have used to see if they have a recipe. -Grainlady CASHEW BRICKLE COOKIES 1 (16.5-oz.) roll refrigerated sugar cookie dough 1 c. chopped lightly salted, roasted cashews 1/2 c. almond toffee baking bits Preheat oven to 375-degrees F. Spray two cookie sheets with nonstick cooking spray. Cut cookie dough in half. Roll out half of the dough between two sheets of wax paper to form a 10x6-inch rectangle. Remove top sheet of wax paper. Invert dough onto one of the prepared cookie sheets. Remove remaining sheet of wax paper. Sprinkle dough evenly with half of the nuts and half of the toffee bits. Repeat with remaining dough, nuts, and toffee bits on second cookie sheet. Bake cookies, one sheet at a time, for 10-12 minutes or until golden. Cool on cookie sheets on a wire rack. Remove cookies to cutting board using two spatulas. Use a sharp knife to cut cooled cookies into irregular shapes. Makes about 42 cookies. ALMOND TOFFEE BARS 1 (16.5-oz.) roll refrigerated sugar cookie dough, well chilled 1 c. semisweet (or milk) chocolate chips 1 c. toffee baking bits 1 c. sliced (or chopped) almonds 1 (14-oz.) can sweetened condensed milk Preheat oven to 350-degrees F. Spray a 13x9-inch pan with nonstick cooking spray or line with foil. Cut cookie dough into 1/4-inch-thick slices. Arrange slices in bottom of the prepared pan. With floured fingers, press dough evenly to form crust. Sprinkle the chocolate chips, toffee bits, and almonds evenly over prepared crust. Drizzle evenly with sweetened condensed milk. Bake 25-28 minutes or until edges are bubbly and center is just lightly browned. Remove from oven and immediately run a narrow metal spatula or table knife around edges of pan to loosen. Cool completely in pan on a wire rack; cut into bars. Makes 36 bars.

I freeze baked cookies all the time. I do use tins, but I would guess the caliber of the tin (tightness of the seal) is a big factor. I buy wax paper in boxes of 500 sheets cut 10"x10 3/4" and use that to line the tin and between layers. Two things that are big issues with freezing cookies - one is that the cookies must be thoroughly cooled. Otherwise they steam in the container. I also agree that types of cookies should not be mixed. The flavors intermingle and if a soft cookie is frozen with a crisp one, pretty soon they're all the same texture. If I've frozen a frosted cookie or one with something like a chocolate ganache top layer, I thaw the whole tin in the fridge. It helps prevent condensation. I also freeze dough. Usually I freeze slice-and-bake doughs, but other cookies can be shaped, frozen on a tray and then bagged up or vacuum-sealed. Carol

Annie, yes, I have made those cookies. Does anyone remember Mr Food? He used to do little segments on TV.....and he gave out that recipe, calling them, The Best Cookie Ever. They really were great. It was in the mid '80's....when I was in my cookie baking prime. I collected cookie recipes and super good ones went in my permanent file. This was one of them. I lost those recipes in the flood. I had forgotten all about this cookie. I think I am going to make them again.

Here's the recipe I used, below, and a photo before I cut them. It came together very easily, and also was easy to get the batter into the pan. I baked at 350º for 30 minutes... turning it at 15 minutes. At 30 minutes, it didn't look quite done in the center so I turned off the oven and turned the pan again and left it in there for about 3 or 4 minutes. After it cooled, the edges were a bit more slightly more dense than soft. I think next time I'll either reduce the amount of butter by a little bit or maybe add a little bit more flour. I also might refrigerate the batter for 1⁄2 an hour before baking because it does seem to be giving up some of it's butter as it sits on a paper towel and parchment. It's still delicious! Smiles, Sooz Chocolate Chip Cookie Bars allrecipes from Kirsten https://www.allrecipes.com/recipe/256172/kirstens-dark-chocolate-chip-cookie-bars/ 1 C butter, melted 1 C dark brown sugar ½ C white sugar 2 eggs 1 tsp vanilla 2 C flour 1 tsp baking soda 1/4 tsp baking powder 1 tsp salt 2 C choc chips Preheat oven to 350 degrees F Grease/parchment a 9x13-inch baking dish. Mix butter, brown sugar, and white sugar together in a bowl. Beat in eggs and vanilla extract until smooth and creamy. Stir flour, baking soda, salt, and baking powder into the creamed butter mixture until batter is well mixed. Fold chocolate chips into batter; spread into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool before cutting into bars.