2-1/4 c. AP flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. butter-room temperature
1 c. brown sugar
1 c. sugar
2 large eggs
1 t. pure vanilla
4 oz. toffee chips
1 c. hazelnuts, toasted, husked and chopped
1 (12-oz) bag mini semi-sweet chocolate chips
Preheat the oven to 325 degrees.
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 pan for 5 minutes. Transfer to a cooling rack and cool completely.
