Time: 1 hour 15 minutes
Complexity: easily
Quantity: 64 pcs.

These cookies are so aromatic and delicious, with a pleasantly chewy texture on the inside and a crispy crust on the outside, you'll find yourself making them again and again. They're a concentrated blend of everything everyone loves in cookies: oatmeal, aromatic hazelnuts, chocolate chips, and toffee, which gives the cookies a pleasant caramel flavor. All ingredients are natural, and unlike store-bought cookies, these cookies are free of trans fats and artificial additives, yet they taste just as amazing. They're perfect for a New Year's or Christmas treat. Serve them with a cup of coffee or take them on the go for a snack.

Ingredients:

• 0.5 cups oatmeal
• 2 and 1/4 cups flour
• 1 teaspoon baking powder
• 1 teaspoon of baking soda
• 0.5 tsp salt
• 220 g of butter at room temperature
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 120 g hard toffee, finely chopped
• 1 cup hazelnuts, roasted, peeled and chopped
• 1 packet (340 g) of dark chocolate granules

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

rolled oats, premium flour, butter, brown sugar, sugar, eggs, vanilla extract, iris, hazelnuts, dark chocolate

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Preparation:

Step 1
• Preheat oven to 160°C.
Step 2
• Line 2 heavy baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer them to a medium bowl. Add the flour, baking powder, baking soda, and salt and mix well.
Step 3
• In a large bowl, beat the butter and sugar with a mixer until fluffy. Stir in the eggs and vanilla. Add the flour mixture and mix until smooth. Add the toffee, hazelnuts, and chocolate chips.
Step 4
• Drop the dough by 1 tablespoon onto the baking sheets, spacing it 1 inch (2.5 cm) apart (do not smooth it out). Bake until golden brown (the cookies will spread a little), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer them to a wire rack to cool completely. (The cookies can be made up to 1 day in advance. Store in an airtight container at room temperature.)

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