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.)