Toffee Cashew Treasures

1 cup butter, softened (no substitutions)
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup flaked coconut
1 cup English toffee bits or almond brickle chips
1 cup chopped cashews or pecans

In a mixing bowl, cream butter and sugars. Add the eggs, one at a time,
beating well after each addition. Beat in vanilla. Combine flour, oats,
baking soda, baking powder and salt. Gradually add to the creamed mixture.
Stir in the remaining ingredients. Cover and refrigerate for about 6 hours
or until easy to handle. Drop by rounded tablespoons, 3 inches apart onto
ungreased baking sheets. Bake at 350 degrees for 12 to 14 minutes or until
lightly browned. Cool for 2 minutes before removing to wire racks ( do not
over bake). Yield: about 5 dozen.

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