chocolate chip cookie splendor

"If I do say so myself, this is the ultimate chocolate chip cookie.

I made five hundred of them for my wedding."

- Giada De Laurentiis

They're delicious and I wanted to share the recipe! Enjoy!

Love,

Macie

chocolate chip cookies with hazelnuts

1/2 cup old-fashioned (not instant) oats

2 1/4 cups all-purpose flour

1 teaspoon baking poweder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

1 cup light brown sugar, packed

1 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

4 ounces englight toffee candy (such as 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. Line 2 large, 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 pieces, hazelnuts, and chocolate chips.

Drop the dough onto the prepared baking sheets by rounded tablespoonsful, spacing the 1 inch apart (do not flatten the dough). Bake until the cookies are golden (they will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes, then transfer them to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.)