Add the hazelnuts to a food processor and chop them for a few seconds until they're coarse. I like mine to have a few bigger pieces so that I can feel them when biting into the cookie.

In a bowl mix the flour, baking powder, baking soda, oats and salt together. Set aside.

Add the butter and the sugars to the bowl of your mixer and beat on medium for about 3 to 5 minutes until light and fluffy.

Beat in the eggs and vanilla extract for another minute or so. Add the flour mixture and stir just until blended.

Stir in the toffee bits, chocolate chips and hazelnuts.

Using a medium ice cream scoop, scoop some of the cookie dough and drop onto the prepared baking sheets, spacing 1 inch apart. Do not flatten the dough.

Bake for about 12 minutes or until the edges turn golden. Cool the cookies on the baking sheets for a couple minutes then transfer to cooling racks until cooled completely.