Preheat oven to 300°F (150°C).

Line cookie sheets with parchment paper.

In a medium bowl, cream together the softened butter and packed light brown sugar until light and fluffy.

Stir in the egg and vanilla extract until smooth and well combined.

In a separate bowl, sift together the all-purpose flour, salt, and baking soda.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Blend in the rolled oats and English toffee bits until evenly distributed throughout the dough.

Drop rounded tablespoonfuls of dough onto the prepared cookie sheets, leaving some space between each cookie.

Slightly flatten each cookie with your fingers or the back of a spoon.

Bake in the preheated oven for 10-18 minutes, or until the edges are lightly golden and the cookies appear dry.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.