Hazelnut Chocolate Chip Cookies

2015-04-12
  • Yield : 4 dozen
  • Prep Time : 30m
  • Cook Time : 45m
  • Ready In : 15m
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Ingredients

  • 1/2 cup old-fashioned oats
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 cup (packed) light brown sugar
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 4 ounces English toffee candy (recommended: Heath or Skor bar), finely chopped
  • 1 cup hazelnuts, toasted, husked, and chopped
  • 1 (12-ounce) bag semisweet chocolate chips

Method

Step 1

Preheat the oven to 325 degrees F.

Step 2

Line 2 heavy large baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.

Step 3

Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.

Step 4

For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.)

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