In a large bowl cream together the butter and brown sugar with a wooden spoon. Add in the canola oil and vanilla. Continue creaming together until smooth.
Add in the eggs and mix until smooth again.
In a separate bowl whisk together the flour, baking soda and salt. Mix in the oats.
Add all at once to the butter mixture. Stir until well incorporated.
Stir in the chocolate chips and toffee bits.
With a 2 tbsp scoop, place scoops of dough 2 inches apart on parchment lined sheet. Flatten slightly. Bake 11-13 minutes until golden around the edges.
Let rest on cookie sheet on a cooling rack a few minutes until they have firmed up, then transfer to a cooling rack to cool completely.
Recipe by Chateau Elma at https://www.chateauelma.com/decadent-oatmeal-cookies