Your New Favorite Cookie: Chewy, Crunchy Oatmeal Hazelnut Cookies Recipe

Oh, hello everyone. I'm so glad you could join me because these oatmeal hazelnut cookies are my new favorite. They're super chewy with just the right amount of crunch from the hazelnuts. So the recipe starts just like a traditional oatmeal cookie. I'm going to cream my butter and some brown sugar together. Of course, you could pull out the electric beaters for this or the mixer if you want, but it's easy enough to do by hand. When I came up with this recipe, I wanted an oatmeal cookie that was a little bit elevated. So easy enough to whip up on a Tuesday night, but also nice enough that you could include it in a holiday cookie too. Now that my butter and brown sugar are combined, I can add maple syrup. And that is the ingredient that really helps ensure you get a chewy cookie and oh, the flavor it adds. Amazing. Now you may find as you're stirring in your maple syrup that you start losing the sort of smooth consistency of that butter, brown sugar mixture. Don't worry at all. It's factored into the recipe. It all comes together. So you can see how it goes a little bit grainy and that's just simply because of the liquid state of the maple syrup. All right, now I can add my single egg and vanilla. And as I mentioned, because of the egg, it does continue to change in consistency. It won't smooth out. You don't have to try because the next ingredient to add is your flour and that will bring everything together. So it's just a small measurement of flour, which means you can adapt this recipe easily to gluten-free baking. The smaller the amount of wheat flour, the easier that a recipe can adapt to a gluten-free substitution. I add a touch of baking soda and it's up to you if you want to add cinnamon or if you have a pumpkin spice blend, you could add that too. Just a little bit of salt. And I like to blend this together before I add the oats and the hazelnuts. Typical to most oatmeal cookie recipes, the oats are added at the very end. But see how that batter smooths right out the minute you add the flour. Oh, and I can smell. I went for the pumpkin spice blend. I can smell that. The addition of the ginger and the clove in the spice blend does make it a little more festive. Now for my rolled oats. And you know me, I like to use regular rolled oats as opposed to instant or quick cook. They lend to the chewy texture and they stay present in the cookie so they don't completely mush and evaporate within the cookie batter itself. So I'll combine this. And the last ingredient to add, my chopped hazelnuts. So I've already gone ahead and toasted and peeled my hazelnuts. And if you'd like instructions on how to do that, well, you'll wanna check out my recipe for homemade chocolate hazelnut spread. I walk through the step-by-step of how to do it. I gave them a rough chop and now they're ready to add. Oatmeal cookies have kind of a toasty taste to them anyhow. I think it's just the nature of the oats. So adding the toasted hazelnuts, takes them to the next level. Okay, now I'm ready to spoon these and bake them off. I've lined my two baking trays and you can use, this is a number 40 scoop. Yes, it's a number 40 scoop. So it's three quarters of an ounce by volume. If you're not using a scoop and just using two tablespoons, you're aiming for about two tablespoons full. So I'm going for a rather large cookies. If you're making these for a cookie tin, of course you could cut the volume in half, but make sure you adjust your bake time a little bit. I'm leaving lots of room for these cookies to spread and it depends on your scoop size. I find I get anywhere from 18 to 20 cookies. So that's two, four, six, eight. Hopefully I'll prove myself right here. Here we go. These are all set for the oven and they only take 10 minutes to bake, 12 at most in a 375 oven. After they come out of the oven, I like to cool them completely on the tray and stay with me because I've got an added little festive edition. So now these cookies are ready to enjoy or pack away and they do stay nice and soft for days. I do love this recipe. But if you'd like to create a sandwich cookie from these, just take some chocolate hazelnut spread and it's up to you. You can use my recipe for the homemade version or use store-bought. And then I just spread that between, or I should say I spread it on the bottom of one cookie, sandwich it with another, and then it kind of has that festive flair. You know, that combination of chocolate and hazelnut is absolutely amazing. Recently, we hosted a culinary tour through the Piemonte region of Italy, which is home of Gianduja, the original chocolate hazelnut combination. So I really did come to appreciate it. Sandwich the two together. It doesn't take a lot of the chocolate hazelnut spread. And away you go. Let me just do a couple others. Ooh, definitely one more. I know you want one, right, Michael? Yeah, he's nodding his head. Yes, yes, yes. All right. Stack the others on the tray like so. Boy, and in no time, you have got this incredible cookie ready to make. Like I said, super chewy, nice and soft, but you get the crunch of the hazelnuts on there. I'm just going right for the spread right on top of a cookie so I can dive in. I really hope you'll give these oatmeal hazelnut cookies a try. They're so easy to make. You'll feel good about what you've created and stay with me right here on OEM because I've got tons of delicious recipes in store. I'll see you again soon. Crispy at the edges.