everything cookies

Because I felt like chocolate chip cookies but wanted to try something new.  The hazelnuts were fantastic!  Will make again.

Everything Cookies
slightly adapted from Sprouted Kitchen

1/2 cup unsalted butter, room temperature

1/2 cup natural cane sugar

1/2 cup dark muscavado or dark brown sugar

1 tsp. vanilla extract

1 egg, room temperature

 1 1/4 cups all-purpose flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

3/4 cup chopped chocolate

1/2 cup oats

1/2 cup coarsely chopped hazelnuts

1/4 cup unsweetened shredded coconut

Combine the butter and both sugars in a stand mixer and mix for three minutes.
Add the vanilla and egg and mix to combine, scraping the sides.
Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix until dough just comes together.
Add the chocolate, oats, hazelnuts and coconut. Mix until ingredients come together, dough will be sticky. Transfer the dough to a piece of parchment and roll into a tight log 16'' long and about 2'' in diameter. Refrigerate for one hour.
Preheat the oven to 350'. Cut the cookie dough log into 1/2'' thick disks. Place the cookies on a parchment lined cookie sheet, spaced 2'' apart. Bake the cookies for 8-10 minutes, you want them to look slightly underbaked. They get very crispy if overcooked, air on the side of undercooking.

*made again, swapped out hazelnuts with pecans and raisins for coconut, equally good