Last night was real rough... between my huge baby belly, about five bathroom trips and cramp-like sensations there was no way for me to get good sleep.
I refuse to stay still and wallow in discomfort so today is all about cleaning our home, laundry and baking some cookies. I definitely need some good distraction.
I have just enough stuff in the pantry to bake a yummy batch of "Hazelnut Choc-Chip Cookies." Chris loves these chewy and delicious treats!
I made a big batch of these as Christmas gifts to family and they were a hit. Thanks to Giada De Laurentis for the recipe!
Your grocery list:
- 1/2c old fashioned oats
- 2 1/4c all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1c unsalted butter at room temperature
- 1c light brown sugar
- 1c sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 4 oz english toffee candy, finely chopped
- 1c hazelnuts, toasted and chopped
- 1 12oz bag semisweet chocolate chips (or white chocolate if you prefer)
Preheat the oven to 325 degrees.
Line two cookie sheets with parchment paper.
Finely chop the oats in a food processor. Transfer the oats to a medium bowl and add the flour, baking powder, baking soda and salt. Set aside.
Using an electric mixer, beat the sugars with the butter 'til fluffy. Beat eggs and vanilla. Add the flour mixture and stir until well combined. Stir in the toffee, chopped hazelnuts and chocolate chips.
For each cookie, drop 1 tablespoonful of dough 1" apart on the cookie sheet. Bake 'til golden - which takes about 10-15 minutes depending on your oven.
The cookies can be prepared one day ahead.
I normally store it in an airtight container so it could be enjoyed even a few days later. It's chewy on the inside and crisp around the edges- yum.