Chocolate Chip Hazelnut Cookies

Chocolate Chip Hazelnut Cookies is a cookie recipe built around old-fashioned oats, all-purpose flour and baking powder. Plan on 24 -36 cookies and about 29 minutes.

• Yield 24 -36 cookies
• Ready in 29 minutes
• Prep 15 minutes
• Cook 14 minutes

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 butter (room temperature)
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 ounces English toffee candy (finely chopped)
• 1 cup hazelnuts (toasted, husked, and chopped)
• 1 (12-ounce) bag semisweet chocolate chips

Instructions

1. Preheat the oven to 325 degrees F.
2. 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.
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.
4. 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.

Let the center settle before you cut it, or the slices will slump.