Hazelnut Chocolate Chip Cookies |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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! 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, 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:
1. Preheat the oven to 325 degrees F and line 2 heavy large baking sheets with parchment paper.
2. Finely chop the oats in a food processor.
3. Transfer the oats to a medium bowl and mix in the flour, baking powder, baking soda and salt.
4. Set aside.
5. Using an electric mixer, beat the butter and sugars in a large bowl until fluffy.
6. Beat in the eggs and the vanilla.
7. Add the flour mixture and stir just until blended.
8. Stir in the toffee bits, hazelnuts and chocolate chips.
9. For each cookie, drop 1 rounded tablespoonsful of dough onto the sheet, spacing 1 apart (do not flatten the dough.).
10. Bake until the cookies are golden (the cookies will flatten slightly), about 15 minutes.
11. Cool the cookies on the baking sheets for 5 minutes.
12. Transfer to a cooling rack and cool completely.
13. Store in an airtight container at room temperature.
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