Toffee Hazelnut Chocolate Chip Cookie Recipe
Ingredients
- 2 ¼ cups all-purpose flour
- ½ cup old-fashioned oats, finely chopped in a food processor (see the note above)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs, at room temperature
- 1 tsp vanilla or almond extract
- ½ cup Skor toffee bits (you can also chop up a Skor bar)
- 1 cup hazelnuts, toasted and chopped
- 1 (12-oz) bag semi-sweet chocolate chips
Instructions
- In a medium bowl, mix the flour, oats, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer, beat the butter and sugars on medium until light and fluffy, about 3 minutes. Beat in the eggs one at a time and the vanilla or almond extract.
- With the mixer on low, add the flour mixture. Mix until just blended. Stir in the Skor bits, hazelnuts, and chocolate chips. Cover the batter and chill in the fridge for at least 15 minutes.
- While the batter is chilling, preheat your oven to 325 degrees F. Line two baking sheets with parchment or silicone mats. Once the oven is ready, drop one rounded tablespoon of dough at a time onto the prepared baking sheet, spacing them 2 inches apart (I use my medium cookie scoop). Do not flatten the dough. Bake for 12-14 minutes, until cookies are golden (they will flatten slightly). Cool the cookies on the cookie sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!