Preheat your oven to 350°F (175°C).
In a bowl, whisk together the flour, baking soda, and salt.
Cream together the butter, sugar, and brown sugar until light and fluffy.
Beat in the vanilla extract and egg until thoroughly combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the oats, toffee, coconut, and white chocolate until evenly distributed.
Scoop rounded tablespoons of dough onto a lined baking sheet, leaving space between each cookie.
Bake for 10-12 minutes, or until the edges are golden brown.
Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
