Oatmeal cookies make my stomach swoon. There is something extra special when you get a plump cookie stuffed full of oatmeal right out of the oven. I was thinking of comfort and home when I decided to whip up these cookies.
Oatmeal with a hint of cinnamon. And since I had some hazelnuts handy I threw those in too. There is some bittersweet chocolate in the mix as well. I had one of those Pounder Plus bars from Trader Joe's. I have several of vary levels of cocoa in my pantry. It is a very good thing.
Throw everything together and in the oven they go. No chill time required. The roasted hazelnuts add a little something extra special and goes oh so well with the cinnamon and chocolate.
I made about 22 or so cookies but they went right away. The conversation with Mr. J went a little like this...
Mr. J: Is it going overboard if I have another cookie?
Me: How many have you had so far?
Mr. J: 3
Me: Probably but go ahead.
I think I got three out of the 22.
Oatmeal Hazelnut Cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: bake dessert chocolate oatmeal cookie
Ingredients (24 cookies)
- 1/2 cup butter, soft
- 1/2 cup sugar
- 3/4 cup brown sugar
- 1 tablespoon vanilla extract
- 1 tablespoon whole milk
- 1 large egg
- 3/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 1 1/4 cups oats
- 1 cup chopped, toasted hazelnuts
- 1 1/2 cups bittersweet chocolate chips
Cream the butter and sugars until light and fluffy. Add the egg, milk and vanilla. Mix until well incorporated.
Add all the dry ingredients, including pecans and chocolate and mix until combined.
Scoop even size balls of dough (about 1 tablespoon size) on a cookie sheet lined with parchment paper.
Bake at 325°F for 10-12 minutes, or until golden brown.
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