Cream the butter and sugar together in the bowl of a stand mixer.

Add the egg and pure vanilla extract to the creamed butter and sugar mixture.

With the stand mixer set on low, add the dry ingredients to the wet ingredients until the mixture is combined. Fold in the toffee bits until they are equally distributed.

Sprinkle a bit of flour on a clean work surface, then roll the cookie dough into a 12-inch tube with a 2-inch diameter.

Wrap the cookie dough in plastic wrap and chill for up to three (3) hours.

Preheat oven to 375 degrees.

Place parchment paper or a non-stick baking surface on a cookie sheet, then cut out your cookies to 1/4 to 3/8 inch thick. Place cookies about an inch apart.

Place cookies onto the center rack of the preheated oven and bake for 5-8 minutes or until the edges begin to brown.

Remove the cookies from the oven to cool.

While the cookies are cooling, place a saucepan over medium-low heat, add the vegetable or canola oil, then add the chocolate. Stir until the chocolate begins to melt. Keep stirring until the chocolate is thin. Remove the chocolate from the heat. Allow the chocolate to cool slightly for 3-5 minutes before proceeding to the next step.

Turn a cookie upside down, dip it into the chocolate glaze, place the cookie on a cooling rack, and sprinkle on more toffee bits. Place the cookies on a cooling rack to allow the chocolate to set. It takes about 15-20 minutes.

Serve.