Get ready to experience the ultimate cookie nirvana that will make your taste buds dance with joy! These Hazelnut Chocolate Chip Oatmeal Cookies are not just another ordinary treat - they're a decadent masterpiece that combines the rich crunch of hazelnuts, the melty indulgence of chocolate chips, and the hearty comfort of oatmeal in one irresistible bite. Imagine pulling these golden-brown beauties out of the oven, filling your kitchen with an aroma so tempting that everyone in the house will come running. Whether you're a serious baker or a weekend cookie enthusiast, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup chopped hazelnuts
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the rolled oats, chopped hazelnuts, and chocolate chips using a spatula or wooden spoon until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, 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 appear set. The cookies will continue to firm up as they cool.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your homemade hazelnut chocolate chip oatmeal cookies with a glass of milk or your favorite beverage!
Tips
- Make sure your butter is truly softened but not melted - this ensures the perfect cookie texture.
- Use room temperature eggs for better ingredient incorporation and more consistent mixing.
- Don't overmix the dough after adding dry ingredients, as this can make cookies tough.
- For uniform cookies, use a cookie scoop or weigh each dough ball for consistent sizing.
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
- For extra nutty flavor, lightly toast the hazelnuts before chopping and adding to the dough.
- If you prefer softer cookies, slightly underbake and let them finish setting on the baking sheet.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 4g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 35mg
