oat hazelnut toffee chocolate cookies

If you have a hankering for some great , crispy+chewy chocolate chip cookies, might we suggest these babies? Chock full of chopped toasted hazlenuts, chopped bittersweet chocolate, toffee chips and oats to make it healthy, these are just what you need to get you through the day. They can easily be made with almond or other gluten-free flour for those who are limiting gluten. They're delicious either way.

Our favorite part of these cookies is that we tossed in the chocolate dust that forms when you chop a thick chocolate bar. It's distributes the chocolateyness throughout, with larger studs of chocolate here and there. We toasted our peeled hazelnuts and then chopped them roughly (no smaller than 1/4 of a nut). You can grind for a smoother cookie if desired.

This recipe makes about 2 dozen 2-1/2 inch cookies. They keep well in a sealed container for several days at room temperature. The cookies or dough can be frozen for up to two months.
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ingredients

• 1/4 cup old-fashioned oats
• 1 cup plus 2 Tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup (packed) light brown sugar
• 1/2 cup granulated sugar
• 1 large egg, room temperature
• 1/2 teaspoon pure vanilla extract
• 2  ounces English toffee chips
• 1/2 cup hazelnuts, toasted, husked, and chopped
• 6 ounces bittersweet chocolate (we used a Trader Joe's pound bar and chopped roughly. We used both the dust/shavings and the larger chunks)
• sea salt flakes for finished cookies (optional)
  

instructions

1. Preheat the oven to 325 degrees F.
2. Line 2 large baking sheets with parchment paper.
3. Finely chop about half the oats in a blender or food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.
4. Using your stand mixer fitted with SideSwipe or your flat beater, beat the butter and sugars until fluffy. Beat in the eggs and vanilla until well combined.
5. Add the flour mixture at lowest speed and stir just until blended. Some visible powdery dry ingredients are fine at this point.
6. Again at lowest speed, stir in the toffee, hazelnuts, and chocolate chips. Dough will for a heavy clump.
7. For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough). We used a 1 Tablespoon scoop to more uniform cookies, but be aware that these chunky treats do not give you a perfectly rounded cookie. The portioning is more for even baking.
8. Bake until the cookies are golden (cookies will puff a little, then flatten quite a bit), 10-12 minutes. Cool the cookies on the baking sheets for 5 minutes to allow to set up. ​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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HINT: For thicker cookies, refrigerate the dough for an hour or overnight and bake as indicated (it will take an extra minute to bake if cold.) If you chill for more than an hour, allow the dough to warm up for 15+ minutes so it's scoopable.