Hazelnut Chocolate Chip Oatmeal Cookies
Double chocolate oatmeal cookies with roasted hazelnuts and chocolate chips.
Servings 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
- ¾ cup 70 grams unsweetened cocoa powder, natural
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 cups 160 grams quick cooking oats
- 1 ½ cups dark chocolate chips
- 1 cup roasted hazelnuts coarsely chopped
- 2 cups quick cooking oats
Instructions
- 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.
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.