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You are here: Home / Cookies / Drop Cookies / Double Chocolate / Hazelnut Chocolate Chip Oatmeal Cookies

Hazelnut Chocolate Chip Oatmeal Cookies

October 10, 2010 By Anna 4 Comments

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.

chocolate hazelnut

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 Cookies

Hazelnut Chocolate Chip Oatmeal Cookies
 
Print
Prep time
10 mins
Cook time
12 mins
Total time
22 mins
 
Double chocolate oatmeal cookies with roasted hazelnuts and chocolate chips.
Author: Cookie Madness
Recipe type: Dessert
Cuisine: Oatmeal
Serves: 48
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350 degrees F. Have ready a couple of parchment lined baking sheets.
  2. With an electric mixer, beat butter, granulated sugar and brown sugar in large bowl until light and fluffy; blend in eggs and vanilla.
  3. In a separate bowl thoroughly whisk together the flour, cocoa, baking soda, baking powder and salt; gradually add to butter mixture, mixing well.
  4. Stir in oats, nuts and chocolate chips, then drop by tablespoons onto prepared baking sheets.
  5. Bake 11 to 12 minutes or until set.
  6. Let the cookies cool for about 1 minute on baking sheets, then remove from baking sheet and let cool completely on a wire rack.
Notes
These cookies taste best when they are completely cool. The dough doesn't require chilling, but I do it anyway. I scoop the dough into balls, set the shaped balls on a plate, chill them until firm, then put the dough balls in a zipper bag and keep them refrigerated or frozen until I'm ready to bake.
3.5.3226

 

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Related posts:

Oatmeal Raisin Cookies & Dove Chocolate Stuffed Chile Cookies
Crinkle Cookies with Sambuca or Ouzo
Chocolate Malt Sandwich Cookies

Filed Under: Double Chocolate

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Comments

  1. Amalia says

    October 10, 2010 at 6:24 pm

    Hazelnuts are my favorite nut! Thanks for this one!

  2. Camille says

    October 10, 2010 at 10:50 pm

    These look awesome!
    I recently discovered that Oregon (where I live) produces 99% of the hazelnuts in the country! Guess what my new favorite, cheap ingredient is!? 🙂

  3. Sue says

    October 11, 2010 at 8:25 am

    I love hazelnuts and chocolate together. I need to get my hands on some hazelnuts and make these!
    Camille, I’m envious of your access to good, cheap, plentiful hazelnuts!

  4. Crustabakes says

    October 11, 2010 at 10:02 am

    hazelnut and chocolate. that sounds like nutella in the makings. and we all know how perfect nutella is. 🙂

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