What’s better than one cookie?
Two of these cookies.
Lame joke but an absolutely true statement.
I recently had a craving for a substantial flavor-filled cookie. I found it. These cookies are full of goodies: chocolate chips, hazelnuts, toffee chips and oat flour. What’s not to love?
With all the chocolate chips and toffee, I reduced the sugar in the original recipe. The result? Delicious and a great cookie with tons of flavor. The oat ‘meal’ in the recipe adds a substance to the cookie and a flavor depth that you will notice and appreciate.
Hazelnut Chocolate Chip Cookies
slightly adapted from here
– 1/2 cup rolled oats
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup (2 sticks) unsalted butter, at room temperature
– 3/4 cup (packed) light brown sugar
– 1/2 cup granulated sugar
– 2 eggs
– 1 tsp vanilla extract
– 4 ounces toffee candy, finely chopped (I used one Skor bar; also can use Heath bars or the toffee chips you find in the baking aisle)
– 1 cup hazelnuts, lightly roasted and chopped
– 1 large cup of chocolate chips
- Preheat oven to 325 F.
- Line baking sheets with parchment paper.
- Grind oats in a food processor or grinder until it resembles a coarse meal.
- Transfer the oats into a medium-sized bowl.
- Add the flour, baking soda, baking powder, and salt to the oat mixture.
- In your kitchen mixer (or a large bowl – if you are using a hand mixer), beat the butter and sugar until light and fluffy. Beat in the eggs and vanilla until incorporated and mixed well.
- Add the flour mixture to the butter mixture until blended. Don’t over mix.
- Stir in the toffee, hazelnuts and chocolate chips.
- Drop 1 tablespoon of dough onto the baking sheet, spaced 1 inch apart. Bake for 15 minutes until cookies are golden brown.
- Cool the cookies on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.