HOW TO BAKE COOKIES

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NEW MYSPACE • http://www.myspace.com/thejungleboycrew • • Come chat with me live! • http://www.livevideo.com/jungleboy • • facebook • http://www.facebook.com/home.php#/pro... • • twitter • / jungleboytv • 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, room temperature • 1 cup (packed) light brown sugar • 1 cup sugar • 2 large eggs • 1 teaspoon pure vanilla extract • 4 ounces English toffee candy (recommended: Heath or Skor bar), finely chopped • 1 cup hazelnuts, toasted, husked, and chopped • 1 (12-ounce) bag semisweet chocolate chips • • Preheat the oven to 325 degrees F. • • Line 2 heavy large 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 airtight at room temperature.)

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