How to cook!

NEW MYSPACE www.myspace.com Come chat! Cup rolled oats 02:01 www.livevideo.com Facebook Twitter www.twitter.com www.facebook.com shaped 2 1 / 4 cups flour 1 tablespoon teaspoon baking powder 1 teaspoon baking powder teaspoon salt 1 / 2 tsp 1 cup unsalted butter, at room temperature 1 cup (packed) 1 cup brown sugar 2 large eggs 1 teaspoon teaspoon vanilla extract 4 ounces English toffee candy (recommended: Heath or Skor bar), finely 1 cup chopped hazelnuts, roasted, peeled and chopped 1(Interpreting 12-ounce) bag chocolate chips Preheat oven to 325 degrees F. Line 2 heavy baking sheets with parchment paper large. Finely chop the oats in a food processor. Transfer the oats in a medium bowl. Combine flour, baking powder, baking soda and salt. Set aside. With an electric mixer, beat butter and sugar in a large bowl until fluffy. Add eggs and vanilla. Add flour mixture and stir just until blended. Stir the caramel, hazelnut, chocolate and crisps. EveryCookie, drop 1 rounded tablespoon of dough on the sheet, spacing 1 inch apart (do not flatten dough). Bake until biscuits are golden (cookies push a bit 'flat), about 15 minutes. Cool cookies on a baking sheet for 5 minutes. Transfer to a rack and let cool completely. (Cookies can be prepared 1 day in advance. Airtight Store at room temperature).

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