Here’s the rewritten version while keeping the same content:

In a large bowl, beat together the softened butter, brown sugar, vanilla extract, and egg on medium speed until the mixture is light and fluffy.

Switch the mixer to low speed and gradually add the flour, salt, and baking soda. Set aside half of the toffee bits for garnishing, and stir the remaining toffee bits into the cookie dough.

Roll the dough into 1-inch balls and place them on ungreased cookie sheets, spaced about 1 inch apart.

Bake the cookies for 10 to 12 minutes, or until the tops feel set when gently touched. Remove the cookies from the baking sheets and transfer them to a wire rack to cool.

While the cookies are cooling, prepare the Toffee Glaze.

Toffee Glaze:

1/4 cup butter

1/2 cup brown sugar

3 tbsp milk

1 1/3 cups powdered sugar

In a 1-quart saucepan, heat the butter, brown sugar, and milk over medium-low heat. Stir frequently until the mixture comes to a boil and the sugar dissolves. Remove from heat and stir in the powdered sugar. Beat until smooth.

Once the cookies have cooled, spread a layer of the Toffee Glaze over each one.

Next, place the semisweet and white chocolate chips in separate microwavable bowls. Add 1/4 tsp of vegetable oil to each bowl. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds, until melted. Using the tip of a spoon, lightly drizzle the melted semisweet and white chocolate over the glazed cookies. Sprinkle the remaining toffee bits on top.

Allow the cookies to set before serving. For faster setting, place them in the refrigerator.