Hazelnut Chocolate Chip Cookies
This take on chocolate chip cookies includes oats, English toffee candy and toasted hazelnuts. The crunch of the mix-ins adds a contrast to the soft, chewy cookies.
Prep Time:
Cook Time:
Total Time:
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 (2 sticks), at room temperature |
| 1 cup | firmly packed light brown sugar |
| 1 cup | granulated sugar |
| 2 | large eggs |
| 1 teaspoon | pure vanilla extract |
| 4 ounces | english toffee candy, finely chopped (recommended: heath or skor) |
| 1 cup | hazelnut, toasted, skinned and chopped |
| 1 (12-ounce) bag | semisweet chocolate chips |
Directions:
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.)
Source: foodnetwork.com
