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.
Course Dessert, Snack
Cuisine American
Keyword chocolate, cookies, hazelnuts, oats
Prep Time 20 minutesminutes
Cook Time 23 minutesminutes
Servings 21
Calories 351kcal
Author Irvin
Equipment
Food processor
Ingredients
1 1/4cupsrolled oats, divided140 g
2cupshazelnuts, divided240 g
1 1/4cupsunsalted butter at room temperature285 g or 2 1/2 sticks
2 1/4cupspacked dark brown sugar495 g
2teaspoonvanilla extract
1teaspoonalmond extractoptional but recommended
2large eggs
1 1/4teaspoonbaking soda
1/2teaspoonbaking powder
1 1/2teaspoonkosher salt
1 1/2cupsall-purpose flour210 g
1cup150 g white whole wheat flour (just substitute all-purpose if you don’t have any on hand)
10ozdark chocolatechopped into 1/4 inch chunks
1teaspoonflaky finishing saltlike Maldon, Sel de Gris or Diamond Crystal Kosher
Instructions
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.
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.
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 and oatmeal powder and beat to incorporate. Add the remaining rolled oats and beat to incorporate.
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.