Hazelnut Chocolate Chip Cookies


4 dozen
Hazelnut Chocolate Chip Cookies
½ cup old-fashioned oatsold-fashioned oats½
2 ¼ cups all-purpose flourall purpose flour2 ¼
1 teaspoon baking powderbaking powder1
1 teaspoon baking sodabaking soda1
½ teaspoon saltsalt½
1 cup unsalted butter (2 sticks), at room temperatureunsalted butter1
1 cup firmly packed light brown sugarlight brown sugar1
1 cup granulated sugargranulated sugar1
2 large eggsegg(s)2
1 teaspoon pure vanilla extractvanilla extract1
4 ounces English toffee candy, finely chopped (recommended: Heath or Skor)English toffee candy4
1 cup hazelnuts, toasted, skinned and choppedhazelnuts1
1 (12-ounce) bag semisweet chocolate chipssemisweet chocolate chips1


Hazelnut Chocolate Chip Cookies
Preheat oven to 325 degrees F.

Line 2 heavy 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.

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.

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 in an airtight container at room temperature.)
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