It’s so nice to be in the kitchen again. I’ve been traveling and dining out a lot, and as enjoyable as that is, I’ve missed cooking and blogging about it.
My daughter made these over the summer, and now that she’s away at school, they are the cookies she requested in her “care package.” You can’t beat this combination of flavors – hazelnut, chocolate, and toffee. I’m making a double batch. Some will go off to college; some will go into the freezer. Holiday baking has begun.
Source: Giada De Laurentiis
1/2 cup old fashioned oats
2 1/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup light brown sugar
1 cup sugar
1 t. vanilla extract
4 ounces English toffee, finely chopped, crushed Health or Skor bars will work if you can’t find a bag of toffee bits
1 cup hazelnuts, chopped
12 ounce chocolate chips
Preheat oven to 325. Grind oats in a food processor. Transfer oats to a bowl and add flour, baking powder & soda, and salt. In another bowl. cream butter and sugars. Add eggs and vanilla; beat until fluffy. Add dry ingredients; mixing until combined. Add toffee, nuts, and chocolate chips; stirring until evenly distributed.
Line baking sheets with parchment paper. I am a huge fan of parchment. It makes pans easy to clean, and nothing ever sticks! Place teaspoons of dough two inches apart on parchment covered baking sheets. Bake 15 minutes. Cool on pan 5 minutes. Allow to cool completely on a rack.