Toasted Hazelnut Chocolate Chip Cookies

• ½ cup
  (50 g) old-fashioned oats
• 2 ¼ cups
  (320 g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup
  (227 g) unsalted butter, softened to room temperature
• 1 cup
  (212 g) packed light brown sugar
• 1 cup
  (212 g) granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 4 ounces
  (113 g) English toffee candy, finely chopped (or use pre-packaged toffee bits)
• 1 cup hazelnuts, toasted, husked, and coarsely chopped
• 1 (12-ounce) bag
  (340 g) semisweet chocolate chips

• **1. Prepare Your Workspace & Oven:** Preheat your oven to 325 degrees F (160 degrees C). Line two large, rimmed baking sheets with parchment paper or a silicone baking mat (such as a Silpat). If you don’t have these, lightly grease the baking sheets with cooking spray. This step is crucial for preventing sticking and ensuring even baking.
• **2. Grind the Oats & Combine Dry Ingredients:** Place the old-fashioned oats in a blender or food processor and pulse until they are finely ground into a coarse flour. Transfer these ground oats to a medium-sized bowl. Add the all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together thoroughly to ensure they are evenly distributed. Set this mixture aside.
• **3. Cream Butter and Sugars:** In a large mixing bowl, using an electric mixer (handheld or stand mixer), beat the softened room-temperature butter with the packed light brown sugar and granulated sugar. Beat on medium-high speed until the mixture is light, fluffy, and pale in color, typically for 2-3 minutes. This process incorporates air, which contributes to the cookies’ soft texture.
• **4. Add Wet Ingredients:** Reduce the mixer speed to low. Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the pure vanilla extract. Scrape down the sides of the bowl as needed to ensure all ingredients are well combined.
• **5. Combine Wet and Dry Mixtures:** Gradually add the reserved dry flour-oat mixture to the wet ingredients. Mix on low speed just until the flour streaks disappear and the dough is blended. Be careful not to overmix, as this can lead to tough cookies.
• **6. Fold in Add-ins:** Gently fold in the finely chopped English toffee candy (or toffee bits), the toasted and chopped hazelnuts, and the semisweet chocolate chips using a spatula. Mix until they are evenly distributed throughout the dough.
• **7. Portion and Bake:** Roll the cookie dough into tablespoon-sized balls. For best results and uniform size, use a #40 medium cookie scoop. Place the dough balls about 1 inch apart on the prepared baking sheets. Bake in the preheated oven for approximately 12-14 minutes, or until the edges are golden brown and the centers are just set. The cookies may still look slightly soft in the middle, but they will firm up as they cool.
• **8. Cool and Store:** Allow the baked cookies to cool on the baking sheets for about 5 minutes. This helps them set and prevents them from breaking when transferred. After 5 minutes, carefully transfer the cookies to a wire cooling rack to cool completely. Once fully cooled, store the cookies in an airtight container at room temperature for up to 3-4 days to maintain their freshness and chewiness.
• **9. Repeat:** Continue the rolling, baking, and cooling process with any remaining dough.

**Toffee Options:** If you can’t find English toffee candy bars to chop, pre-packaged toffee bits (often found near chocolate chips in the baking aisle) are a convenient and equally delicious substitute. For a richer flavor, consider using dark chocolate chips or a mix of dark and milk chocolate.

**Perfect Cookie Texture:** Avoid overmixing the dough once the flour is added. Overmixing develops gluten, which can result in tougher cookies. Mix just until combined. For chewier cookies, you can slightly underbake them, letting them finish cooking on the hot baking sheet.

**Freezing for Later:** These cookies freeze beautifully! You can freeze the baked cookies in an airtight container for up to 1-2 months. Alternatively, scoop balls of dough and freeze them on a baking sheet. Once solid, transfer to a freezer-safe bag for up to 3 months. When ready to bake, place frozen dough balls on a baking sheet and add an extra 2-4 minutes to the baking time.

**Creative Variations:** Feel free to experiment! You can substitute other nuts like pecans or walnuts, or even add a pinch of cinnamon or nutmeg for a warmer spice profile. For an extra luxurious touch, drizzle cooled cookies with melted white chocolate.