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Hazelnut Oatmeal Cookies

Hazelnut Chocolate Chip Oatmeal Cookies

Double chocolate oatmeal cookies with roasted hazelnuts and chocolate chips.
Course Dessert
Cuisine Oatmeal
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 48
Author Cookie Madness


  • 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.


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.