Alexa's Oatmeal Chocolate Toffee Cookies.

I have an obsession with cookies. I would choose a warm, gooey, mouth watering cookie over almost any dessert. Any kind of cookie draws me in instantly, but most importantly if there is chocolate involved it’s game over. These cookies I made are my absolute favorite because they have everything you want in a cookie: chocolate, hazelnut, oatmeal, and for the grand finale, toffee. It doesn’t get any better than that. This is Giada De Laurentiis’ recipe so you know it will kick every other cookie out of the water. Giada and I are on the same level when it comes to desserts go big or go home. Give it a try. You will not regret this decision!
P.S.- Might I add that the cookie dough is to die for as well, especially after being in the freezer for an hour or two.

Ingredients
•    1/2 cup old-fashioned oats
•    2 1/4 cups all-purpose flour
•    1 teaspoon baking powder
•    1 teaspoon baking soda
•    1/2 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
•    4 ounces English toffee candy, finely chopped (recommended: Heath or Skor)
•    1 cup hazelnuts, toasted, skinned and chopped
•    1 (12-ounce) bag semisweet chocolate chips

Preheat oven to 325 degrees F.
Line 2 heavy baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.

For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1 inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store in an airtight container at room temperature.) Enjoy!

-Alexa