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

This recipe is from the Oregon Hazelnut Growers. 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 shortening (Crisco or one of the new non-hydrogenated types)
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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