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Oatmeal Chocolate Chip Cookies Recipe

The Ultimate Oatmeal Cookie: Hazelnut Chocolate Chip

As we're in the midst of cookie-exchange-party season, I couldn't resist making one of my favorites, oatmeal with chocolate chips, hazelnuts, and cocoa nibs. I love the texture of oatmeal cookies but can't stand them with raisins, so I began experimenting with different additions. It started with only chocolate chips and slowly grew to other ingredients.

After many trials, the conclusion was clear: creamy chocolate chips, roasted hazelnuts, and crunchy cocoa nibs all nestled in a chewy oatmeal cookie. The nibs are not completely necessary but do provide a more intense chocolate flavor without amplifying the sweetness. They are essential for any chocoholic. If you want to add a little more to your oatmeal cookie, keep reading.

Hazelnut-Chocolate Oatmeal Cookies

Hazelnut-Chocolate Oatmeal Cookies

Hazelnut-Chocolate Oatmeal Cookies

Ingredients

  1. 3/4 cup hazelnuts
  2. 14 tablespoons butter, at room temperature
  3. 3/4 cup firmly packed brown sugar
  4. 1/2 cup granulated sugar
  5. 2 large eggs
  6. 1 teaspoon vanilla extract
  7. 3 cups old-fashioned oats
  8. 1 1/2 cups all-purpose flour
  9. 1 teaspoon baking soda
  10. 1/2 teaspoon cinnamon (optional)
  11. 1/2 teaspoon salt
  12. 3/4 cup semisweet chocolate chips, such as Guittard
  13. 1/4 cup cacao nibs, such as Scharffen Berger

Directions

  1. Heat the oven to 350°F. On a foil-lined cookie sheet, roast the hazelnuts for 10-15 minutes until very fragrant. Let cool slightly, place the nuts in a clean dish towel, and gently rub to remove the skin. Finely chop.
  2. In a large bowl, beat together the butter and brown and granulated sugar on medium speed with an electric mixer, until creamy. Add eggs and vanilla; beat well.
  3. Add oats, flour, baking soda, cinnamon (if using), and salt; mix well.
  4. Add the hazelnuts, chocolate chips, and cacao nibs; mix well.
  5. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
  6. Bake 8-10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
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carmabelle carmabelle 6 years
I can never find hazelnuts :-(
carmabelle carmabelle 6 years
I can never find hazelnuts :-(
lauren lauren 7 years
YUM!
lauren lauren 7 years
YUM!
fashionplate525 fashionplate525 7 years
Yum, these look divine!
fashionplate525 fashionplate525 7 years
Yum, these look divine!
suziryder suziryder 7 years
Oo, yummy! I was looking at a bag of heath bits at the grocery store yesterday, thinking they'd be good in oatmeal cookies. Or the heath toffee with chocolate bits! Mm. I may have to experiment with your recipe a bit. I love oatmeal raisin but my hubby isn't too fond of raisins so these look like a yummy alternative.
chillchic chillchic 7 years
Those cookies look tasty but a little dry. Ithink I'll try the recipe with extra butter.
chillchic chillchic 7 years
Those cookies look tasty but a little dry. I think I'll try the recipe with extra butter.
KadBunny KadBunny 7 years
Oh my god. Yum, I love you. ;_;
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