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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Hazelnut Chocolate Chip Cookies Recipe

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This recipe for Hazelnut Chocolate Chip Cookies is from Norway Avenue Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 Cup Old-Fashioned Oats
2-1/4 Cup All-Purpose Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1 Cup Unsalted Butter (room temperature)
1 Cup Light Brown Sugar (packed)
1 Cup Sugar
2 Large Eggs
1 tsp. Pure Vanilla Extract
4 oz. English Toffee Candy (finely chopped)
1 Cup Hazelnuts (toasted, husked & chopped)
1 (12 oz.) Bag Semi-Sweet Chocolate Chips
Directions:
Directions:
Preheat over to 325º.

Line 2 heavy large 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.


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.

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 brown (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.

The cookies can be prepared 1 day ahead. Store airtight at room temperature.

 

 

 

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