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Preheat oven to 375 degrees. Butter a cookie sheet, set aside.
In a food processor, grind oats until nearly flour, about 1
minutes. Pour ground oats into a mixing bowl, add all-purpose
flour, baking powder, baking soda and salt. Whisk until well
blended, set aside. In the bowl of an electric mixer, whip
together butter and sugar until lighter and fluffy, about 3-4
minutes. Stir in eggs one at a time, add vanilla. Slowly stir in
flour mixture until well combine. Mix in toffee bits and cashew
pieces. Round dough into cookie balls (about the size of a
heaping tablespoon). Place on greased cookie sheet and bake 9
- 11 minutes (9 for softer, 11 for crispier). Allow to cool several
minutes on cookie sheet before transferring to a wire cooling
rack.
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