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.
{ 4 comments… read them below or add one }
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…
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!
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
This might be a dumb question but “Cocoa powder,” is that referring to sweetened or unsweetened stuff?