Happy Cookie Friday! Today I got something delicious for you. Once again, because it’s Friday ;) As soon as oatmeal is involved in the process of making cookies, these little sweet treats automatically turn out super good I think. So are these Oatmeal Hazelnut Chocolate Chip Cookies (very long name, I know).
Well… I don’t know exactly what makes oatmeal cookies so special, but I really like them a lot. No matter what you add along with the oats – hazelnuts, dried fruits, or whatever – oatmeal cookies are almost always delicious and have a really nice texture! In addition to that, oats are actually healthy. Not so much in combination with a lot of sugar, but that can be adjusted ;P
You will get about 20 cookies with this recipe – if that’s too much for you, you can also freeze the cookies when baked and nibble on them some other day. Just arrange the cooled cookies on a tray and place them in the freezer – as soon as they are frozen, you can store them in a more space-saving box or freezer bag, and you will have a nice batch of cookies for about 2-3 months. Each time the cookie cravings kick in, you can grab one of these beauties and let it defrost for several minutes and then stuff the cookie into your face ;P You could also throw the cookies into the microwave for a few seconds for the “almost-as-fresh-baked-effect” ;)
Oatmeal cookie lovers take a look at these recipes as well. I got quite a collection already for oatmeal cookies. For more just use the search option on the blog ;)
INGREDIENTS / ZUTATEN
(about 20 cookies)
1/2 cup (120g) butter, at room temperature
1/2 cup (100g) sugar
1/4 cup (50g) brown sugar
1 medium egg
1/2 tsp. vanilla extract
1 1/4 cups (100g) rolled oats
1 cup (130g) spelt flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
6 oz. (170g) semi-sweet chocolate, chopped
5.3 oz. (150g) hazelnuts, chopped
(ca. 20 Cookies)
120g weiche Butter
100g Zucker
50g brauner Zucker
1 Ei (M)
1/2 TL Vanille Extrakt
100g Haferflocken (zart)
130g Dinkelmehl (Type 630)
1/2 TL Backpulver
1/2 TL Natron
1/4 TL Salz
170g Zartbitterschokolade, gehackt
150g Haselnüsse, gehackt
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside. The cookies are better when you use roasted hazelnuts. In case you want to roast the hazelnuts, place them on the baking sheet and let roast in the oven for about 8-10 minutes. Take them out, place them in a damp kitchen towel, and let cool down for a moment, then remove the skins. Chop finely and set aside.
2. Add the butter and sugars to a large bowl and mix on high speed until light and fluffy. Add the egg and vanilla extract and mix until well combined. Add the rolled oats and mix until just combined. Mix the spelt flour with baking powder, baking soda, and salt and add to the bowl – mix until just combined. Add the chopped chocolate and chopped hazelnuts and fold in. Use a cookie scoop or tablespoons to place dough portions on the prepared baking sheet with enough space in between. Flatten slightly and bake for about 10 minutes – the edges should have gotten a tiny bit of color, but the centers of the cookies should still be soft. Take out of the oven and let cool down on the baking sheet for some time, transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
1. Den Ofen auf 175°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Die Cookies werden besonders lecker, wenn man die Haselnüsse vorab röstet. Dazu die Haselnüsse einfach auf dem Backblech verteilen und für 8-10 Minuten im Ofen rösten. Herausholen, in ein leicht feuchtes Küchentuch einschlagen, kurz abkühlen lassen und dann die Schalen entfernen und die Haselnüsse hacken.
2. Butter und die beiden Zuckersorten in eine große Schüssel geben und auf höchster Stufe aufschlagen, bis alles hell und luftig ist. Das Ei und den Vanille Extrakt dazugeben und alles gut verrühren. Haferflocken dazugeben und kurz unterrühren. Mehl mit Backpulver, Natron und Salz vermischen und in die Schüssel geben – nur kurz unterrühren. Die gehackte Schokolade und gehackten Haselnüsse dazugeben und unterheben. Mit einem Eisportionierer oder Löffeln Teigportionen mit genügend Abstand zueinander auf das vorbereitete Blech setzen und etwas flach drücken, dann für etwa 10 Minuten backen. Die Ränder der Cookies sollten leicht Farbe bekommen haben, die Mitte der Cookies sollte allerdings noch weich sein. Aus dem Ofen holen und kurz auf dem Blech abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Oatmeal Hazelnut Chocolate Chip Cookies
- Prep Time: 00:20
- Cook Time: 00:10
- Total Time: 01:00
- Yield: 20 1x
- Category: Cookies
- Cuisine: America
Description
Oat cookies are just the best! These here with hazelnuts and chocolate are absolutely delicious!
Ingredients
1/2 cup (120g) butter, at room temperature
1/2 cup (100g) sugar
1/4 cup (50g) brown sugar
1 medium egg
1/2 tsp. vanilla extract
1 1/4 cups (100g) rolled oats
1 cup (130g) spelt flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
6 oz. (170g) semi-sweet chocolate, chopped
5.3 oz. (150g) hazelnuts, chopped
Instructions
1. Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside. The cookies are better when you use roasted hazelnuts. In case you want to roast the hazelnuts, place them on the baking sheet and let roast in the oven for about 8-10 minutes. Take them out, place them in a damp kitchen towel, and let cool down for a moment, then remove the skins. Chop finely and set aside.
2. Add the butter and sugars to a large bowl and mix on high speed until light and fluffy. Add the egg and vanilla extract and mix until well combined. Add the rolled oats and mix until just combined. Mix the spelt flour with baking powder, baking soda, and salt and add to the bowl – mix until just combined. Add the chopped chocolate and chopped hazelnuts and fold in. Use a cookie scoop or tablespoons to place dough portions on the prepared baking sheet with enough space in between. Flatten slightly and bake for about 10 minutes – the edges should have gotten a tiny bit of color, but the centers of the cookies should still be soft. Take out of the oven and let cool down on the baking sheet for some time, transfer to a wire rack and let cool down completely. 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 ;) 
