Oatmeal Hazelnut Chocolate Chip Cookies

1 Cup Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
1-1/4 Cups Old-Fashioned Oats
3/4 Cups Steel-Cut Oats
1/2 Cup (1 stick) Butter, softened
1 Cup Bittersweet Chocolate Chips
1/2 Cup Brown Sugar
1/2 Cup Granulated Sugar
1 Egg
1/4 Cup Honey
2 Tbsp Nutella
1/2 tsp Vanilla Extract
1/2 tsp Hazelnut Extract

Preheat the oven to 350° F while you line a rimmed baking sheet with parchment paper.

In a medium-sized bowl, whisk together the dry ingredients: the flour, baking soda, baking powder, salt, and both kinds of oats until well blended. Set aside. In another, larger bowl, use an electric mixer with its paddle attachment to mix together the brown and granulated sugars, Nutella, and butter. Mix for about a minute before adding the egg and continue beating for another minute or so. Add the honey, vanilla extract, and hazelnut extract to the butter-egg mixture, mixing until just incorporated.  Reduce the mixer speed to its lowest setting before adding in the flour-oatmeal mixture, about a cup at a time.

Manually stir in the chocolate chips, using a big spatula or wooden spoon, distributing the chunks throughout the dough. Use a tablespoon to make scoops of dough, placing each on the parchment paper with plenty of space between cookies. Good rule of thumb: about 12 cookies, evenly spaced, will fit on a cookie sheet.

Bake the cookies in the oven for 8-10 min. Cookies will be starting to lightly brown around the edges. Remove the cookie sheet from the oven, allowing the cookies to cool for a minute or two before transferring to a cooling rack. Repeat process with additional cookie dough.

Serve immediately, or store cooled cookies in a sealable container for up to one week.

Adapted from Adventures in Cooking