Hazelnut and Chocolate Chip cookies

 

     Hazelnut and Chocolate Chip Cookies

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    1/2  cup              old-fashioned oats
   2 1/4  cups          all-purpose flour
   1      tsp                baking powder
   1      tsp                baking soda
   1/2  tsp                salt
   1      cup               unsalted butter (2 sticks), at room temperature
   1      cup               firmly packed light brown sugar
   1      cup              granulated sugar
   2                          large eggs
   1      tsp               pure vanilla extract
   4      oz                English toffee candy, finely chopped
   1      cup              hazelnuts, toasted, skinned and chopped
   1                         (12-ounce) bag semisweet chocolate chips

1. Preheat oven to 325 degrees F.

2. 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.

3. 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.

4. 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, about 15 minutes. Cool the cookies
on the baking sheets for 5 minutes. 
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