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 (2 sticks), at room temperature
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
4 ounces English toffee candy, finely chopped (recommended: Heath or Skor)
1 cup hazelnuts, toasted, skinned and chopped
1 (12-ounce) bag semisweet chocolate chips
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