Hazelnut season runs from August through late October, so I guess I made these Hazelnut Chocolate Chip Oatmeal Cookies in the nick of time! While I could have just as easily used pecans or walnuts, the hazelnuts add an interesting flavor to these deep, dark, chocolate cookies. Open to seasonal improvisation, they are perfect for serving on a cold day with hot cocoa.
As their name implies, Hazelnut Chocolate Chip Oatmeal Cookies are packed with oats and nuts. Their texture should be slightly chewy.
Removing the skin from hazelnuts can be a drag, but there are some tips I’ve found over the years that make the job easier.
For every 1/2 cup of nuts, bring 1 1/2 cups of water to a boil. Add 2 tablespoons of baking soda for every 1 ½ cups water and boil for 3 minutes. Drain the nuts in a mesh colander. To remove skins, grab a paper towel and rub the nuts against the sides of the strainer, then rinse off the nuts, empty them into a rimmed baking dish and toast at 350 for 10 minutes.
Hazelnut Chocolate Chip Oatmeal Cookies
- 2 sticks 230 grams unsalted butter, softened
- 1 cup 200 grams granulated sugar
- 1 cup 200 grams packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups 260 grams all-purpose flour
- 3/4 cup 70 grams unsweetened cocoa powder, natural
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups 160 grams quick cooking oats
- 1 1/2 cups dark chocolate chips
- 1 cup roasted hazelnuts coarsely chopped
- 2 cups quick cooking oats
- Preheat the oven to 350 degrees F. Have ready a couple of parchment lined baking sheets.
- With an electric mixer, beat butter, granulated sugar and brown sugar in large bowl until light and fluffy; blend in eggs and vanilla.
- In a separate bowl thoroughly whisk together the flour, cocoa, baking soda, baking powder and salt; gradually add to butter mixture, mixing well.
- Stir in oats, nuts and chocolate chips, then drop by tablespoons onto prepared baking sheets.
- Bake 11 to 12 minutes or until set.
- Let the cookies cool for about 1 minute on baking sheets, then remove from baking sheet and let cool completely on a wire rack.