fab chocolate chip cookies *I renamed them!

Okay, so I must admit....last night was all leftovers thanks to US Scareways delayed flights!! But I did bake. So I'm sure you all have your favorite cookie recipes, some like them crunchy, some like them soft and gooey...blah blah blah. BUT - I've made some changes to a recipe from Giada that she actually made and served at her wedding - as if she doesn't have someone to do that for her. But they are awesome! With the addition of toffee chips and ground oats - it's really a winner. If you don't want dozens of cookies around the house - but need a little sweet treat, just make half the recipe. Be watching for tonights dinner - it's a doozy - Zuchinni Gratin and Green Peppercorn Pork Loin (bone in). Friday will be a night out - but there's a request for the famous ribs this weekend!

origin - Giada De Laurentis / Everyday Italian
difficulty - simple!

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 *I usually cook with dark brown sugar for a deeper flavor
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract *I like to add 1 1/2 tsp, try to use real vanilla instead of imitation - it really does make a difference!
4 ounces English toffee candy (recommended: Heath or Skor bar), finely chopped *I also have used toffee bits that you can find with the chocolate chips in any grocery store.
1 cup hazelnuts, toasted, husked, and chopped *I never add nuts, due to Brian's preference.
1 (12-ounce) bag semisweet chocolate chips *you can use less chips, more toffee - any combination you prefer, just be careful not to have too many toffee chips or they will get hard.

Preheat the oven to 325 degrees F. *I recommend 335 - 340.

Line 2 heavy large baking sheets with parchment paper. Most people don't have parchment paper on hand, so either use a Silpat sheet or just lightly grease the pan. 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. I have recently started sifting the dry ingredients together - a flour sifter is very cheap and you can even get one at the local grocery store for $5! 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. Don't overmix the flour in or you will get tough cookies. 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.)