You would not believe how hard it was to find hazelnuts in 2010! Trader Joe’s is the place where I buy my hazelnuts. We love to just toast them and eat them as snacks in my house. It took them almost the whole year to get hazelnuts back in stock! A few days before Christmas I wandered down the nut isle and I saw them. HAZELNUTS! I picked up several bags and couldn’t wait to come home to make these cookies. I love baking with hazelnuts and especially during the holidays it is a must. Christmas was just starting to look better after I made these cookies. What can I say, I’m crazy for nuts! ;)
These are a cookie must because they have the perfect chew:crunch ratio, buttery and the chocolate + hazelnut combination is a winner! The toffee bits add a nice surprise as well! Everyone loved them. They kept well covered for 5-7 days. I think I ate about one everyday with a cup of coffee. It was the perfect way to keep me relaxed during the stress of packing and moving to a new state. I’ll be making these cookies again!
Hazelnut Chocolate Chip Cookies From Giada De Laurentiis
1/2 cup old-fashion 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 (I did 1/2 sugar, 1/2 stevia combination)
2 large eggs
1 teaspoon pure vanilla extract
4 ounces English toffee candy, finely chopped (Heath or Skor bar)
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 cooling rack and cool completely.
Stay tune for MORE COOKIES!!!