Chunky Hazelnut-Toffee Cookies

2 Ratings
  • 5 2
  • 4 0
  • 3 0
  • 2 0
  • 1 0

It's hard to resist these cookies chock-full of chocolate and nuts. And remember there are no rules–you can use any candy bar or nut you want to!

Recipe by Oxmoor House March 1998

Gallery

Credit: Lee Harrelson

Recipe Summary

Yield:
4 1/2 dozen
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Ingredients

Directions

  • Preheat the oven to 350°. Beat butter at medium speed of an electric beater until creamy. Gradually add sugars, beating well. Add eggs and vanilla, beating well.

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  • Combine flour and next 3 ingredients, stirring well. Add to butter mixture, beating at low speed just until blended.

  • Stir in candy bars, chocolate chunks, and nuts. Drop dough by heaping tablespoonfuls 1 1/2" apart onto ungreased cookie sheets.

  • Bake at 350° for 10 minutes or until lightly browned. Let cool slightly on cookie sheets; remove to wire racks, and let cool completely.

Chef's Notes

For an easy way to remove the skins from hazelnuts, cook them with 1 teapsoon baking soda in boiling water 30 to 45 seconds. Drain the nuts; rub them with a dish towel, and the skins will come right off. Make sure you dry them completely before toasting.

Source

Mr. Food Oh-So-Easy Recipe Collection

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