Chunky Hazelnut-Toffee Cookies
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
Ingredients
Directions
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