Hazelnut Oatmeal Cookies
Crisp on the edges, chewy in the center, and packed with the irresistible nutty flavor of toasted hazelnuts, these Hazelnut Oatmeal Cookies are the perfect treat for any occasion! This easy-to-follow recipe combines wholesome rolled oats, sweet brown sugar, and rich, buttery dough for a melt-in-your-mouth texture that will leave you craving more. Chopped hazelnuts add a delightful crunch, while optional semi-sweet chocolate chips enhance every bite with a touch of decadence. Ready in under 30 minutes, these cookies are an ideal homemade snack or dessert, satisfying both sweet and nutty cravings. Whether enjoyed fresh from the oven or stored for a quick treat throughout the week, these Hazelnut Oatmeal Cookies are guaranteed to become a family favorite.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 cups Old-fashioned rolled oats
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 0.75 cups Brown sugar, packed
- 0.25 cups Granulated sugar
- 1 piece Large egg
- 1 teaspoon Vanilla extract
- 0.75 cups Chopped hazelnuts
- 0.5 cups Semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, rolled oats, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the wet mixture and mix until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Fold in the chopped hazelnuts and, if desired, the semi-sweet chocolate chips.
Scoop tablespoon-sized portions of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Lightly flatten each cookie dough ball with the back of a spoon or your fingers to ensure even baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers appear just set.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies once cooled and enjoy! Store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
4234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.7 g | 327% | |
| Saturated Fat | 119.2 g | 596% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 1950 mg | 85% | |
| Total Carbohydrate | 452.4 g | 165% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 252.3 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 467 mg | 36% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 1937 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
