Recipe by Irmgard
I'm not the world's greatest cookie baker but this recipe by Giada De Laurentiis not only came out perfect, I actually ended up with the amount of cookies indicated. And they taste so good!
- 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, room temperature
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 4 ounces toffee pieces (I used Skor bits)
- 1 cup hazelnuts, toasted, husked and chopped
- 12 ounces semi-sweet chocolate chips
Directions See How It's Made
- Preheat the oven to 325 degrees F and line 2 heavy large baking sheets with parchment paper.
- Finely chop the oats in a food processor.
- Transfer the oats to a medium bowl and 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 the vanilla.
- Add the flour mixture and stir just until blended.
- Stir in the toffee bits, hazelnuts and chocolate chips.
- For each cookie, drop 1 rounded tablespoonsful of dough onto the sheet, spacing 1" apart (do not flatten the dough.).
- Bake until the cookies are golden (the 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.
- Store in an airtight container at room temperature.