It’s been a while since I’ve made simple cookies. In fact now that I think about it, the last time I made them was in October for the Pumpkin Chocolate Chip Cookie post. Way too long ago. I finally decided to make some cookies to help empty my cupboards of their excess ingredients. And as it turns out, the contents of my cupboards consist mainly of hazelnuts and hazelnut-flavored extracts and spreads. Soooooo into the cookies they went! Chocolate and hazelnuts are one of my all-time favorite flavor combinations, so of course I poured chocolate chips into the mix too. Not original, I know, but it’s usually the case that time-tested classics are classics for a reason. And this choco-hazel flavor combination is readily available in the delicious and notoriously rich spread, nutella, which I used in the cookie dough.
(Also, just a reminder that you have until the end of the day on Friday to enter the little cocktail giveaway on my last postwith the toasted coconut syrup and kiwi shrub.)
Oatmeal Hazelnut Chocolate Chip Cookies
- 1 Cup Flour
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1 and 1/4 Cups Old-Fashioned Oats
- 3/4 Cups Steel Cut Oats
- 1/2 Cup Chopped Hazelnuts
- 1/2 Cup Butter softened
- 1 Cup Bittersweet Chocolate Chips
- 1/2 Cup Brown Sugar
- 1/2 Cup Granulated Sugar
- 1 Egg
- 1/4 Cup Honey
- 2 Tablespoons Nutella
- 1/2 Teaspoon Vanilla Extract
- 1/2 Teaspoon Hazelnut Extract
- Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper. Set it aside.
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, hazelnuts, and oats until well blended. Set aside. In a large bowl, mix together the brown and granulated sugars, nutella, and butter in an electric mixer on medium speed with the paddle attachment for 1 minute, then add the egg and continue mixing until the mixture just begins to look smooth and fluffed. Add the honey, vanilla extract, and hazelnut extract and mix until blended. Turn the speed down to low and add in the dry oatmeal mixture, mixing until it is just incorporated.
- Turn off the mixer and stir in the chocolate chips. Use a tablespoon to scoop out the dough and place it on the parchment paper-lined cookie sheet, leaving at least 3 inches of space between dough mounds so they can spread when they bake.
- Place the cookie sheet in the oven and bake for 8-10 minutes, or until the cookies just begin to turn lightly golden brown around the edges. Remove and allow the cookies to cool on a wire rack. Serve immediately, and cover any leftover cookies with plastic wrap to keep them nice and fresh!