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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

From Lauren Hendrickson, POPSUGAR Food


  1. 3/4 cup hazelnuts
    14 tablespoons butter, at room temperature
    3/4 cup firmly packed brown sugar
    1/2 cup granulated sugar
    2 large eggs
    1 teaspoon vanilla extract
    3 cups old-fashioned oats
    1 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon cinnamon (optional)
    1/2 teaspoon salt
    3/4 cup semisweet chocolate chips
    1/4 cup cacao nibs


  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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