How to make it

  • Preheat oven to 350F.
  • Spread hazelnuts in a single layer on a baking sheet. Place in oven and roast 10-15 minutes, stirring every couple minutes. Remove from oven and cool on paper towels. Once cool enough to handle, remove husks and place in food processor bowl, fitted with S-blade. Chop to your desired texture/consistency. Set aside.
  • Place Heath bar in food processor bowl, fitted with S-blade. Chop to your desired consistency - I prefer roughly for some nice chunks. Set aside.
  • Line 2 baking sheets with parchment paper.
  • Place oats in food processor bowl, fitted with S-blade. Chop finely.
  • Place chopped oats in a medium mixing bowl. Add flours, baking powder & soda, and salt. Mix to incorporate.
  • In a separate, larger bowl add butter and sugars. Cream together, using an electric mixture, until fluffy - about 5 minutes. Beat in egg and extracts.
  • Slowly add flour mixture to butter mixture, about 1/2 at a time. Mix in by hand with a wooden spoon or similar.
  • Fold Heath bits, hazelnuts, and chocolate chips into dough.
  • Form into about 1 1/2 tbsp balls and drop onto prepared baking sheets.
  • Place in oven and bake for 12-14 minutes until edges are just golden brown. Remove from oven and leave on baking sheet for 5 minutes.
  • Transfer cookies to rack to continue cooling completely. Store in an air-tight container.

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