Recipe courtesy of Giada De Laurentiis
Total:
1 hr 45 min
Active:
30 min
Yield:
4 dozen
Level:
Easy
Total:
1 hr 45 min
Active:
30 min
Yield:
4 dozen
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.)

IDEAS YOU'LL LOVE

Chewy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Venita's Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Chocolate Buttercream Frosting

Recipe courtesy of Ina Garten

Chocolate-Hazelnut Turnovers

Recipe courtesy of Bobby Flay

Hazelnut Crunch Cake with Mascarpone and Chocolate

Recipe courtesy of Giada De Laurentiis

Top Secret Chocolate Cookies

Recipe courtesy of Christy Hyer

Peanut Butter-Chocolate No-Bake Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Ganache Cupcakes

Recipe courtesy of Ina Garten

Shortbread Cookies

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking