I’m still trolling sites for the perfect chocolate chip cookie recipe for G. What makes it a little harder for me is my lack of appreciation for a chocolate chip cookie. This one is a crispy cookie. It has a really distinct snap. And, of course, I love Hazelnuts and not just because my grandma was named Hazel.
Full disclosure, G did not enjoy these as well as the original Toll House recipe. I don’t think anything will ever replace those in his heart of hearts. I, on the other hand, found these quite enjoyable. I liked the taste of the hazelnuts and the candy. I would have left out the chocolate chips. I know, there is something wrong with me.
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.)
* From the Recipe Box:
I didn’t like how slowly they were cooking, so I bumped the temperature up to 350 degrees. I’m not sure how much of a difference it made, but the second tray was crispier.
Chilling the dough made a huge difference in baking quality.
and remember: We all have 2 important fates. One is the result of whatever mess we were born into, and one is the result of deciding that is not fucking good enough. Big kiss, Lynn