Tuesday, December 9, 2008

Hazelnut Chocolate Chip Cookies

Cook Time: 45 min
Level: Easy
Yield: 4 dozens


* 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


Preheat the oven to 325 degrees F.

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.

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

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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