I got some oatmeal cookies again. It’s been some time since I published a cookie recipe with oats. I already have several recipes with oats, but another good one on top can’t hurt, right? :P Today the oats are combined with hazelnuts and chocolate. A really delicious combination I think!
Cookies with oats are quite common in countries that have some kind of baking tradition. Sweden has some really nice oats cookies so do Americans – you probably all know oatmeal raisin cookies. So good! You got to like raisins though – otherwise, these will not work for you :P
I love that kind of cookies a lot. If you bake them correctly (means not too long), they get the perfect texture: crunchy on the outside and soft on the inside. Basically like every cookie should be :P Well… the combination of the oats with the chocolate and hazelnuts is awesome. Better than raisins. If you are looking for a nice crunchy cookie for fall, you got the perfect ones right in front of your nose… too bad you can’t smell them :P
INGREDIENTS / ZUTATEN
5.3 oz. (150g) butter, at room temperature
3/4 cup (150g) sugar
1/2 tsp. vanilla extract
1 medium egg
2.6 oz. (75g) all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
7 oz. (200g) rolled oats
1.7 oz. (50g) hazelnuts, chopped
1.7 oz. (50g) semi-sweet chocolate chips
150g Butter, Zimmertemperatur
150g Zucker
1/2 TL Vanille Extrakt
1 Ei (M)
75g Mehl (Type 405)
1 1/2 TL Backpulver
1/2 TL Zimt
200g Haferflocken (Kleinblatt)
50g Haselnüsse, gehackt
50g Schokoladenrops
DIRECTIONS / ZUBEREITUNG
2. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the vanilla extract and egg and mix until well combined. Mix the flour with baking powder, and salt in a separate bowl. Add the rolled oats, chopped hazelnuts, and chocolate chips and mix in. Pour that mixture into the bowl with the butter and mix until just combined – works well with a rubber spatula or large spoon. Use a cookie scoop or tablespoon to place dough portions on the baking sheet – keep some space in between so they can spread. Flatten the dough portions a bit and bake for 10-12 minutes until the sides start to get some color. Take out of the oven and let cool down on the baking sheet for some time, then remove and let cool down completely on a wire rack. Repeat with the remaining dough.
2. Die Butter mit dem Zucker in einer großen Schüssel hell und luftig aufschlagen. Vanille Extrakt und Ei dazugeben und alles gut verrühren. Das Mehl mit Backpulver und Zimt in einer zweiten Schüssel vermischen. Haferflocken, gehackte Haselnüsse und Schokoladendrops dazugeben und verrühren. Die Mischung zur Schüssel mit der Butter geben und alles nur kurz verrühren – geht auch gut mit einem Gummispatel oder Kochlöffel. Mit einem Löffel oder Eisportionierer Teigportionen mit genügend Abstand auf das Blech setzen, leicht flach drücken und dann für 10-12 Minuten backen – die Ränder sollten etwas Farbe bekommen haben. Aus dem Backofen holen und so lange abkühlen lassen, bis man sie bewegen kann, dann auf einem Kuchengitter komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.
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Here is a version of the recipe you can print easily.
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Oatmeal Cookies with Hazelnuts and Chocolate
- Prep Time: 20
- Cook Time: 12
- Total Time: 45
- Yield: 16 1x
Description
Delicious oatmeal cookies with hazelnuts and chocolate. Perfect treat to start your day :)
Ingredients
- 5.3 oz. (150g) butter, at room temperature
- 3/4 cup (150g) sugar
- 1/2 tsp. vanilla extract
- 1 medium egg
- 2.6 oz. (75g) all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 7 oz. (200g) rolled oats
- 1.7 oz. (50g) hazelnuts, chopped
- 1.7 oz. (50g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set aside. Chop the hazelnuts and set aside.
- Add the butter and sugar to a large bowl and mix until light and fluffy. Add the vanilla extract and egg and mix until well combined. Mix the flour with baking powder, and salt in a separate bowl. Add the rolled oats, chopped hazelnuts, and chocolate chips and mix in. Pour that mixture into the bowl with the butter and mix until just combined – works well with a rubber spatula or large spoon. Use a cookie scoop or tablespoon to place dough portions on the baking sheet – keep some space in between so they can spread. Flatten the dough portions a bit and bake for 10-12 minutes until the sides start to get some color. Take out of the oven and let cool down on the baking sheet for some time, then remove and let cool down completely on a wire rack. Repeat with the remaining dough.
Notes
- Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
Hey Marc, my husband has been enjoying getting in the kitchen too and I showed him your cookie recipe. It was a great success and is one of the best oatmeal cookie recipes we have ever tried. Absolutely delicious!!!Thank you!