Best Oregons Hazelnut Chocolate Chip Cookie Recipes

Hazelnut Chocolate Chip Cookies image

Provided by Giada De Laurentiis

Categories dessert

Time 1h45m

Yield 4 dozen

Number Of Ingredients 13

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 (2 sticks), at room temperature
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
4 ounces English toffee candy, finely chopped (recommended: Heath or Skor)
1 cup hazelnuts, toasted, skinned and chopped
1 (12-ounce) bag semisweet chocolate chips

Steps:

Preheat oven to 325 degrees F.
Line 2 heavy 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 in an airtight container at room temperature.)

Hazelnut Chocolate Chip Cookies image

Provided by Irmgard

Time 1h15m

Yield 48 cookies

Number Of Ingredients 13

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 brown sugar, packed
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
4 ounces toffee pieces (I used Skor bits)
1 cup hazelnuts, toasted, husked and chopped
12 ounces semi-sweet chocolate chips

Steps:

Preheat the oven to 325 degrees F and line 2 heavy large baking sheets with parchment paper.
Finely chop the oats in a food processor.
Transfer the oats to a medium bowl and 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 the vanilla.
Add the flour mixture and stir just until blended.
Stir in the toffee bits, hazelnuts and chocolate chips.
For each cookie, drop 1 rounded tablespoonsful of dough onto the sheet, spacing 1" apart (do not flatten the dough.).
Bake until the cookies are golden (the 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.
Store in an airtight container at room temperature.