Ultimate Chocolate Chip Cookies

Ultimate Chocolate Chip Cookies
Yields 4 dozen
These truly are the ultimate chocolate chip cookie. A hint of vanilla, chewy toffee bits, crunchy hazelnuts and sweet chocolate chips, these cookies have it all! I actually made 150 of these cookies to give to the guests at my wedding, and every single one of them went. I like to keep some in the freezer at all time for a quick pick me up, or midnight snack!

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 (packed) light brown sugar
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
4 ounces English toffee candy (recommended: 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°F.

Line 2 heavy large 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.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until fluffy. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition, add in the 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. Store in an airtight container at room temperature for up to week or freeze for up to a month.