This fun recipe for chocolate chip oatmeal cookies with hazelnuts are chunky, chewy and full of nutty chocolatey Nutella like flavor!
“I think these may be my favorite cookie you’ve ever made.” said AJ as he eyed another one of my chunk chocolate chip oatmeal cookies with hazelnuts. Of course this sort of thing comes out of his mouth fairly often, as I tend to bake a lot of things with him in mind. I guess you could say that AJ is my target audience. Which is extremely convenient, as I really need someone to eat my baked goods, especially around this time of year. That’s what you get when your partner is an avid baker. (Jump directly to the recipe.)
The addition of oatmeal to the chocolate chip cookie is a pretty common one. What I don’t see a lot of is the addition of hazelnuts to the mix, which is funny since hazelnut and chocolate seems to drive everyone bonkers when it’s the form of Nutella. I had eaten an oatmeal pecan chocolate chip cookie by SF Cookie Lab when I hosted the 18 Reasons Holiday Cookie Swap and I thought it was great. Of course, swapping out the pecans for the hazelnuts gave it that undertone of Nutella that will probably make you go bonkers as well.
In the end I’m a little wary of AJ’s declaration of favoritism. Not that I don’t trust him, but he does have a habit of announcing a favorite thing I’ve baked about once a week. Then again, he did eat about three of these in row and was eyeing a fourth one before I reminded him dinner was in a couple of hours. Either way I know these will be making them into my cookie rotation year round. You should too.
Chocolate Chip Oatmeal Cookies with Hazelnuts
By Irvin Lin
These chunky chewy oatmeal cookies combine thick cut rolled oats, chunks of chocolate chips and hazelnuts. I kind of overloaded the dough with chocolate and hazelnuts so they may seem kind of crumbly when you make the dough. Just “knead” the dough until it comes together with your hands and all will be fine. I made beurre noisette, which is browned butter or, literally translated, hazelnut butter, to bring out the nuttiness in the cookies. But if making brown butter seems too fussy for you, just melt it in a microwave and you’ll be fine.
1 1/4 cups (140 g) rolled oats, divided
2 cups (240 g) hazelnuts, divided
1 1/4 cups (285 g or 2 1/2 sticks) unsalted butter at room temperature
2 1/4 cups (495 g) dark brown sugar
2 teaspoon vanilla extract
1 teaspoon almond extract (optional)
2 large eggs
1 1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoon sea salt
1 1/2 cups (210 g) all-purpose flour
1 cup (150 g) white whole wheat flour (just substitute all-purpose if you don’t have any on hand)
10 oz dark chocolate, chopped into 1/4 inch chunks
1 teaspoon of flaky finishing salt (like Maldon) for top of cookies
1. Preheat the oven to 350˚F and place a silpat or piece of parchment paper on a baking sheet. Place 2/3 cup (about 75 g) of the rolled oats and 2/3 cup (about 90 g) of the hazelnuts in a food processor and pulse until a rough powder forms. Try to get the hazelnuts as fine as possible but don’t worry if there are still some small chunks.
2. Place the butter in a medium skillet and cook over medium heat. Stir constantly while cooking, until the butterfat starts to brown and smell nutty. Once you notice some of the butterfat start to brown, turn the heat off and continue to stir, letting the residual heat of the pan brown the butter further. Once it’s golden brown and nutty pour it into the bowl of stand mixer fitted with a paddle attachment. Make sure to scrape all the brown bits into the bowl as well.
3. Add the brown sugar and beat on medium speed for 1 minutes, cooling the butter down. Once the butter has cooled a bit and the side of the bowl is warm but not hot, add the vanilla and almond (if using) extracts to the bowl. Beat for 15 seconds. Add the eggs, one at a time, beating between additions to make sure the egg is incorporated before adding the second one. Add the baking soda, baking powder and salt to the bowl and beat to incorporate. Add the flours and beat to incorporate. Add the hazelnut oatmeal powder and beat to incorporate. Add the remaining rolled oats and beat to incorporate.
4. Chop the remaining hazelnuts into small bits (or use your food processor and pulse a few times to get hazelnut chunks). Add the hazelnuts and the chocolate and mix until evenly incorporated in the dough. Pinch off some dough and roll a ball about the size of a golf ball (about an 1 1/2 inch wide). Sprinkle a touch of flaky sea salt over the dough ball and repeat with the remaining dough, spacing them 2 inches apart. Bake 16-18 minute or until the cookies brown around the edges and look set. Remove and let cool on the baking pan for 10 minutes before moving them to a wire rack to cool completely.
Makes 21 cookies.
If you like this cookie, check out my Gluten Free Chocolate Cookies with Nutella, Chocolate Chips, Hazelnuts and Dried Strawberries.
And check out these other recipes from around the web that use hazelnuts!
Cookin’ Canuck’s Blueberry Swirl Ice Cream Pie with Hazelnut Crust Recipe
Naturally Ella’s Hazelnut Pear Muffins
Completely Delicious’ Chocolate Hazelnut Ice Cream
The Daring Gourmet’s Orange Chocolate Hazelnut Bread
Eats Well With Others’ Pumpkin Hazelnut Cookies with a Brown Sugar Glaze