Oregon Hazelnut Oatmeal Cookies

Today I made a hazelnut cake, and I will talk about it once it’s been cut. For now, here are the hazelnut cookies I baked while the cake was cooling. I’d skinned all those hazelnuts, so why not?

hazelnut oatmeal cookies.jpg

This recipe is from the Oregon Hazelnut Growers and can be found here. For convenience, I have typed it below with a few changes. For instance, I used butterscotch chips instead of white chips. The butterscotch chips were good, but I think chunks of white chocolate would be better. You can also halve the recipe pretty easily if you don’t want quite so many.

Oregon Hazelnut Oatmeal Cookies

1 cup butter flavor crisco
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
2-1/2 cups quick oats, uncooked
1 cup finely chopped Oregon hazelnuts (toasted)
1 cup finely diced dried apricots tossed in 1 tablespoon all purpose flour
1 cup butterscotch chips or chopped white chocolate chunks

Preheat oven to 350 degrees F. Have ready a couple of ungreased cookie sheets.

Cream Crisco and both sugars in a large bowl. Beat in eggs and vanilla.

Combine 1-1/2 cups flour, baking soda and salt. Stir into creamed mixture with spoon. When flour is incorporated, stir in the oats, toasted chopped hazelnut, butterscotch chips. And flour-tossed apricot.

Shape into 1-1/2- inch balls. Flatten slightly (I forgot to do this). Place 2 inches apart on the cookie sheets and bake at 350 degrees for 11-13 minutes or until slightly moist in center and just beginning to brown around edges. Remove immediately and cool on a wire rack.

3 dozen cookies

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Comments

  1. says

    Apricots in a cookie…that sounds good! These look great. I think the white chocolate sounds like it would meld well with those flavors, too.

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