A Keeper!

This recipe is for keeps! You just might replace your favorite chocolate chip cookie recipe for this one! It makes 4 dozen. It is by Giada...I must be Italian or something, because I love all of her stuff! If you know my friend Marvin, he will vouch for how good they are! I think 2 of the 4 dozen are in his belly. Just kidding...sort of.


Hazelnut Chocolate Chip Cookies
Recipe courtesy Giada De Laurentiis
Show:
Everyday Italian
Episode:
Tree Trimming Party

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 (packed) light brown sugar
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
4 ounces English toffee candy (recommended: Heath or Skor bar), finely chopped
1 cup hazelnuts, toasted, husked, and chopped **
1 (12-ounce) bag semisweet chocolate chips

Preheat the oven to 325 degrees F.

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 (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.)

**To toast hazelnuts, put them on a baking sheet in the oven on 400 degrees for about 5 minutes...watch closely so they won't burn. Stir occasionally. I also found hazelnuts at Kroger...if you don't have one, then let the search begin. (But the search will be worth it!)