Hazelnut Chocolate Chip Cookies

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 2 large eggs 
• 2.3 cups flour all-purpose
• 1 cup hazelnuts husked toasted chopped
• 1 cup brown sugar light packed ()
• 0.5 cup rolled oats 
• 0.5 teaspoon salt 
• 12 ounce semi chocolate chips 
• 1 cup sugar 
• 4 ounces heath candy bars english finely chopped (recommended: Heath or Skor bar)
• 1 cup butter unsalted room temperature
• 1 teaspoon vanilla extract pure

Equipment

• food processor
• bowl
• baking sheet
• baking paper
• oven
• wire rack
• hand mixer

Directions

1. Preheat the oven to 325 degrees F.
2. Line 2 heavy large baking sheets with parchment paper. Finely chop the oats in a food processor.
3. Transfer the oats to a medium bowl.
4. Mix in the flour, baking powder, baking soda, and salt. Set aside.
5. Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla.
6. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.
7. For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough).
8. Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes.
9. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.)