Food Network: Hazelnut Chocolate Chip Cookies

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Hazelnut Chocolate Chip Cookies
Recipe courtesy Giada De Laurentiis

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 hazelnuts, toasted, skinned and chopped
1 (12-ounce) bag semisweet chocolate chips

Instructions

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.)