Preheat oven to 350°F. Line two baking sheets with silpat or parchment paper and set aside. In a small bowl, whisk together flour, cinnamon, baking soda, and salt, set aside.

In a mixer fitted with a paddle attachment, beat the butter and sugars until light and fluffy. With the mixer on low, add the eggs one at a time until just blended. Add in vanilla and mix until it is no longer visible.

Scrape down the sides of the bowl, turn the mixer on low and slowly add in the flour until just incorporated. Using a spatula, toffee chips and oats one at a time.

Use a 2" ice-cream scoop to place the dough, 2 inches apart, on the baking sheets. Bake for 15-18 minutes, or until cookies are set and the edges are golden brown.

Let the cookies cool on the sheet for 5 minutes. Then transfer them to a wire rack and allow them to cool completely. Serve warm.