Hazelnut-Chocolate Oatmeal Cookies Recipe

Traffic was horrible tonight on my commute home from work. My normal 2o minute drive took nearly an hour. Fortunately, I had plenty of time to think about making dinner and what I might make with my bag of hazelnut flour (oh, and I did all of this while belting out a Christina Aguilera song).

The flour tasted so good in the muffins I made recently, so figured I’d try it out next in a cookie recipe. Nutella always leaps to mind when I think of hazelnuts and I scoured my cookbooks for a chocolate cookie to create a hazelnut/chocolate combo. Betty Crocker didn’t let me down – I decided to slightly adjust her chocolate oatmeal chewy cookies.

I walked and fed my puppy, then prepped for dinner. I put dinner on the stove to simmer while I preheated the oven and got to work on the cookies. I love it when recipes come together quickly — all you really do with this recipe is throw everything into a bowl and stir to combine. It was a no-brainer and took all of 10 minutes.

Hazelnut-Chocolate Oatmeal Cookies

1 1/2 cups sugar
1 cup butter
1/4 cup milk
1 egg
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup hazelnut flour
1/2 cup all-purpose flour
2 2/3 cup oatmeal
1/2 cup chopped hazelnuts

Cream the sugar, butter, milk, and egg. Stir in remaining ingredients. Bake at 350 degrees for 10-12 minutes. Makes 2 dozen.

The cookies are moist and chewy — the perfect end to a long work day.

Comments on this entry are closed.

  • Paul April 13, 2007, 1:05 am

    These look good. I just picked up a couple of alternative flours to try and I have a bag of almond flour I need to do something with. Perhaps some cookies…

  • Allen of EOL April 13, 2007, 7:15 pm

    I’ve been meaning to play around with rice and soy flours, but haven’t gotten around to it. My bag of flour seems to go a long way … I need to find a few more uses for it in order to use it all up :-)

    Now that I’ve had a couple more of these cookies … I’m fairly certain they would be good with some vanilla ice-cream sandwiched between them. Yum!

  • Kate@LivingTheFrugalLife December 6, 2008, 5:47 pm

    Thanks for the idea. I just made these, with a few variations. I left out the chopped nuts, and I used sour milk instead of fresh, because I had a half gallon go off on me. I found that I needed at least 14 minutes for the cookies to firm up sufficiently, and even so they fell a bit when they came out of the oven.

    I’m going to check on the issues with acidity and baking powder, because I know is high soured milk. Off to find my copy of Harold McGee’s _On Food and Cooking_.

    cheers,

    Kate

  • Hannah June 19, 2009, 12:02 pm

    This might be a dumb question but “Cocoa powder,” is that referring to sweetened or unsweetened stuff?

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