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Chocolate Hazelnut Cookies

These Hazelnut Chocolate Cookies highlight several different textures including oats, chocolate and english toffee.
Course cookies, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 40
Calories 168 kcal
Author Five Silver Spoons


  • ½ cup old-fashioned oats
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter 2 sticks, at room temperature
  • 1 cup firmly packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 8 ounces English toffee candy finely chopped (I used 2 Heath Bars, but you can also use Skor)
  • 1 cup hazelnuts toasted, skinned and chopped
  • 1 12-ounce bag semisweet chocolate chips


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

Recipe Notes

Source: Food Network