Yield: 24 cookies 1 cup hazelnuts, toasted, skin removed, finely diced ½ cup all purpose flour ¼ cup rolled oats 1⁄8 tsp. salt 1/2 cup, 2 Tbsps. sugar 6 Tbsps. butter 2 Tbsps. dark corn syrup 2 Tbsps. milk 1/2 tsp. vanilla 2 cups coffee ice cream chocolate syrup, as needed Preheat oven to 375°F. Mix hazelnuts, flour, oats and salt in a medium bowl; set aside. Heat sugar, butter, corn syrup and milk in a saucepan over medium-high heat, stirring constantly, until mixture comes to a boil. ...
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