I LOVE this cookie!! I make a lot of cookies and this one is by far one of the best. This recipe is taken from "Giada's Family Dinners" by Giada De Laurentiis. I used 3 SKOR bars, they weighed just slightly over 4 ounces. The hazelnuts were simple to toast and husk. (Below the cookie recipe is instructions on how to toast and husk hazelnuts.)
Makes 4 dozen
1/2 cup old-fashioned (not instant) oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
4 ounces English toffee candy (such as Heath or Skor bar), finely chopped
1 cup hazelnuts, toasted, husked, and chopped (see below)
1 (12-ounce) bag semisweet chocolate chips
1. Preheat the oven to 325F. Line 2 large, heavy baking sheets with parchment paper.
2. 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.
3. 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 pieces, hazelnuts, and chocolate chips.
4. Drop the dough onto the prepared baking sheets by rounded tablespoonsful, spacing them 1 inch apart (do not flatten the dough). Bake until the cookies are golden (they will flatten slightly), about 15 minutes. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.)
How to toast nuts and skin hazelnuts
1. Preheat the oven to 400F. Place shelled nuts, such as walnuts, almonds, pine nuts, and hazelnuts, on a heavy baking sheet or in a pie tin. Toast the nuts in the oven until they are fragrant and golden brown on the outside and pale golden throughout the inside, stirring occasionally and watching closely to ensure they brown evenly and don't blacken, about 5 to 10 minutes, depending on the size of the nut. Alternatively, preheat a small, heavy skillet over medium- low heat. Place the nuts in the hot skillet and stir them until they become fragrant and golden brown on the outside and pale golden throughout the inside, about 5 minutes.
2. To remove the dark brown skins on the hazelnuts, rub a small handful of cooled toasted hazelnuts at a time briskly between your palms, allowing the skins to fall from your hands and onto a work surface. Don't worry if a few specks of skin remain on the hazelnuts.
I took this recipe from Twitter. @CookiesRecipes (www.bestcookierecipe.net) I have a scale so I weighed the 4 ounces of the instant vanilla pudding mix and it works out to be 3/4 cup. With my first batch of cookies I rolled exactly a 1" ball and slightly flattened them. I cooked them for 8 minutes. The cookies came out too small and the bottoms were really brown. In the next batch, I made the cookies larger by 1/2" and I really flattened them with my hand and they turned out way better. I'm not sure if they taste like the Subway version. (I may have to get some taste testers) I'd make these again regardless if they taste the same or not....these cookies are really good.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, room temperature
1/4 cup white sugar
3/4 cup brown sugar, packed
4 ounces instant vanilla pudding mix
2 large eggs
1 teaspoon vanilla
12 ounces semi-sweet chocolate chips
1 cup chopped macadamia nuts
1. Preheat oven to 375 degrees.
2. Combine flour and baking soda and set aside.
3. Blend together butter, sugars and pudding mix until smooth and creamy.
4. Add eggs and vanilla and beat well. Gradually add flour mixture to butter mixture.
5. Fold in chocolate chips and nuts.
6. Roll mixture into 1" balls and flatten slightly.
7. Place balls onto ungreased cookie sheet.
8. Bake for 8 to 10 minutes.
9. Remove from oven and place on wire rack to cool.
If you're going to make a cookie recipe from my blog..start with this one. I have many rave reviews about this cookie. This recipe is taken from Cook's Illustrated "The New Best Recipe" cookbook. I do not add the salt if I use salted butter. The 12 tablespoons of melted butter works out to be 2/3 of a cup. I also only add the 1 cup of chocolate chips as the extra 1/2 a cup is just too much. I also do not rotate my baking sheets. I just cook one sheet at a time for 15 minutes.
2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm.
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg, plus 1 large egg yolk
2 teaspoons vanilla extract
1 - 1 1/2 cups semisweet chocolate chips
1. Adjust the oven racks to the upper and lower-middle positions and heat the oven to 325 degrees. Line 2 baking sheets with parchment paper or spray them with nonstick cooking spray.
2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.
4.. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at the base, again forming a single ball, being careful not to smooth the dough's uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.
5. Bake until the cookies are light golden brown, the outer edges start to harden, and the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a wide metal spatula.
Makes about 18 large cookies
