¼cupoatsold fashioned or quick (not instant) oats (20 grams)
1cupplus 3 tablespoons all purpose flour150 grams
½teaspoonbaking powder2.5 ml
½teaspoonbaking soda2.5 ml
¼teaspoonsalt1.25 ml – I used about a pinch more than that
4ouncesunsalted buttersoftened (115 grams)
½cuplight brown sugarpacked (100 grams)
½cupgranulated sugar100 grams
1teaspoonvanilla5 ml
1large egg
½cuphazelnutsroasted, peeled and chopped (see note) (69 grams)
1cupbittersweet chocolate chips or cut up bittersweet chocolate bar170 grams
⅓cupchopped up toffee bars 50 gramsuse as much as you want
Instructions
Preheat oven to 325 degrees F (165 Celsius). Line a cookie sheet with parchment paper or Silpat.
In bowl of food processor (or use a mini grinder), grind oats. Mix the ground oats with flour, baking powder, baking soda and salt.
In a mixing bowl, beat butter and both sugars with high speed of electric mixer. Beat in vanilla and egg and beat for another 30 seconds. Add flour mixture and stir until mixed in. Stir in nuts, chocolate and toffee
Drop by rounded tablespoonfuls onto baking sheets spacing 3 inches apart. Bake one sheet at a time on center rack for 15 minutes or until they appear brown around edges.
Let cool on sheet for 2 minutes, transfer to a rack to cool.