125g butter, softened
½ cup (110g) caster sugar
½ cup (100g) firmly packed brown sugar
½ teaspoon vanilla extract
1 ¼ cups (110g) rolled oats
1 cup (150g) plain flour
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
175g good quality dark chocolate, chopped
150g roasted hazelnuts, peeled and chopped
½ teaspoon salt
Preheat the oven to 170 degrees Celsius. Line baking trays with baking paper.
Using an electric beater, beat butter, sugars and vanilla until pale and thick. Beat in egg until just combined. Using a wooden spoon, fold in oats.
Sift flour, baking powder, bicarb soda and salt over the mixture and fold in. When almost incorporated, fold in the chocolate and hazelnuts. Using an ice cream scoop, scoop balls of dough (about 1 heaped tablespoon) onto the prepared tray 4 cm apart. Flatten slightly, then bake for about 10 minutes until golden. The cookies will feel soft but will crisp as they cool.
***Sorry for dodgy formatting. These are my go to for the work morning tea - they always get devoured.