I took my usual chocolate chip cookie recipe and “Oregon-ized” it with hazelnuts, hazelnut flavoring and toffee bits. Delicious!

Hazelnut Chip Cookies

3/4 c. butter flavored shortening

1-1/4 c. brown sugar

2 T. milk

1 T. hazelnut flavoring

1 egg

1-3/4 c. flour

3/4 t. baking soda

8 oz package of Heath toffee bits

1 c. chopped hazelnuts

Combine shortening, sugar, milk and flavoring. Beat at medium speed until creamy, then add in egg and mix well. Add in flour, soda and mix slowly until well blended. Add in the chips and nuts. Scoop into large tablespoon-sized balls onto ungreased sheet and back at 375 degrees for 10-12 minutes. Cool on sheet 2 minutes then move to rack to finish cooling.

Note: if you have a KitchenAid mixer, throw in all of the ingredients at once except chips and nuts. Blend until smooth, then add in the chips & nuts at the end. Easy! I’ve also made the dough ahead of time, scooped into balls, and refrigerated or froze them until I’m ready to bake. Just bake them a few minutes longer. I also recommend baking on parchment paper for quick cleanup!