Sift together dry ingredients except oats and toffee and set aside. Cream shortening and sugars together. Add egg, vanilla and water and mix until well blended. Add flour mixture and mix until just combined. Stir in oatmeal and toffee bits.
Cover cookie sheet with parchment paper and place rounded balls of dough about 3 inches apart on the sheet. Bake at 350°F for 10-12 minutes. Allow to cool before removing from sheet.
Makes 3 dozen cookies.
Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product.