Chocolate Chip Hazelnut Cookies
Ingredients
- ½ cup (50 g) old-fashioned oats
- 2 ¼ cups (320 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227 g) butter, room temperature
- 1 cup (212 g) packed light brown sugar
- 1 cup (212 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ounces (113 g) English toffee candy, finely chopped
- 1 cup hazelnuts, toasted, husked, and chopped
- 1 (12-ounce) bag (340 g) semisweet chocolate chips
Instructions
- Preheat the oven to 325 degrees F.
- Line two large, rimmed baking sheets with parchment paper, a silpat liner or lightly grease with cooking spray. Place the oats in a blender or food processor and process until the oats are finely ground.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.
- Roll the dough into tablespoon-size balls and place them 1-inch apart on the prepared baking sheets. Bake until the cookies are golden, about 12-14 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. Repeat the rolling and baking process with the remainder of the dough. Store the cookies tightly covered at room temperature for up to a day or freeze for 1-2 months.
Notes
Toffee: for the toffee candy bar (like Heath bars) finely chopped, you can substitute an equal amount of the toffee bits that are prepackaged by the chocolate chips.
Hazelnuts: also called filberts, can often be found in the nuts section but I’ve also found them in the natural foods aisle in bulk containers.