"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Hazelnut Chocolate Chip Cookies Recipe

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This recipe for Hazelnut Chocolate Chip Cookies, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dee Augustine
Added: Monday, October 20, 2008


1/2 c. old-fashioned oats
2 1/4 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. unsalted butter, room temperature
1 c. firmly packed light brown sugar
1 c. sugar
2 lg. eggs
1 t. pure vanilla extract
4 oz. English toffee candy, finely chopped
1 c. hazelnuts, toasted, skinned and chopped
12 oz. semi-sweet chocolate chips

Preheat oven to 325. Line 2 heavy baking sheets with parchment paper. Finely chop oats in food processor. Transfer oats to medium bowl. Mix in flour, baking powder, baking soda and salt. Set aside. Beat butter and sugars with electric mixer in large bowl until fluffy. Beat in eggs and vanilla. Add flour mixture and stir until blended. Stir in toffee, hazelnuts and chocolate chips. For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1 inch apart (do not flatten). Bake until cookies are golden (cookies will flatten slightly), about 15 minutes. Cool cookies on baking sheet 5 minutes. Transfer to cooling rack and cool completely. (Can be prepared 1 day ahead. Store in airtight container at room temperature.)




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