It's only been over the past several months that I've rediscovered baking, but I really love doing it. I don't think I ever realized just how quick and easy it can be to whip up a batch of cookies. I've tried quite a few cookie recipes lately, but I always keep coming back to one. It's sooo good. It's a recipe that I found and modified from one of the recipes in my Giada's Family Dinners cookbook. It makes a pretty big batch, so most of the time, I'll bake a few and then freeze the rest of the dough to bake later (you know, when those late night cravings hit).
Ingredients:
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
1 (12-ounce) bag semisweet chocolate chips
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.
Enjoy!
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