Imagine biting into a perfectly crisp yet chewy cookie that transports you straight to a cozy French bakery. These "Cookies à l'Avoine au Chocolat et aux Noisettes" are not just a treat; they're a delectable journey of rich chocolate, crunchy hazelnuts, and hearty oats that will make your taste buds dance with joy. Whether you're a seasoned baker or a curious home cook, this recipe promises to elevate your cookie game and impress everyone who takes a bite!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: French
Serves: 24 cookies
Ingredients
- 1 cup rolled oats
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup butter, softened
- 1/2 cup chocolate chips
- 1/2 cup chopped hazelnuts
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine 1 cup of rolled oats, 1/2 cup of flour, 1/2 tsp of baking soda, and 1/4 tsp of salt. Mix these dry ingredients together until well incorporated.
- In another bowl, cream together 1/2 cup of softened butter, 1/2 cup of brown sugar, and 1/4 cup of granulated sugar. Use an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add 1 egg and 1 tsp of vanilla extract to the butter and sugar mixture. Beat until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Fold in 1/2 cup of chocolate chips and 1/2 cup of chopped hazelnuts until evenly distributed throughout the dough.
- Using a tablespoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious "cookies à l'avoine au chocolat et aux noisettes" warm or store them in an airtight container at room temperature for up to a week.
Tips
- • Always use room temperature butter and egg for smoother mixing and better cookie texture. • Don't overmix the dough - this can lead to tough cookies. Mix just until ingredients are combined. • For uniform cookies, use a cookie scoop or tablespoon to ensure consistent size. • Let cookies cool slightly on the baking sheet before transferring to prevent breaking. • Store in an airtight container with a slice of bread to keep them soft and fresh. • For extra indulgence, sprinkle sea salt on top before baking for a gourmet touch. • Experiment with different chocolate types - dark, milk, or even white chocolate can create unique flavor profiles.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 16g
Protein: 2g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 20mg
