Combine and whisk
together the all-purpose flour
, whole wheat pastry flour, baking soda
and salt in a medium bowl.
Outfit a stand mixer
with the paddle attachment. Add the butter and sugar and cream
together until light and fluffy, about 4 minutes, scraping down the sides of the bowl about halfway through beating. Beat in the vanilla and egg
until blended. Beat in the flour mixture in three additions, scraping down the sides of the bowl to make sure everything is evenly mixed, and beat until combined. Add the oats, hazelnuts and toffee bits and mix until just combined. Cover the bowl with plastic wrap
and refrigerate for 1 hour.
Preheat the oven to 350 degrees F. Spray two large baking sheets with nonstick cooking spray
Drop the dough
by heaping tablespoons onto the baking sheets, leaving about two inches of space between each cookie. Bake until lightly golden brown all over, 15 to 18 minutes, rotating the baking sheets halfway through the baking.
Let cool on the baking sheets for 5 minutes. Transfer to a rack and cool completely. Store in an airtight container for up to 3 days.co